"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Texas Caviar Recipe

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This recipe for Texas Caviar, by , is from Mad Marshian Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Deanna Jones
Added: Monday, April 13, 2009


1 can white shoe peg corn
2 cans whole kernel corn
2 cans black eyed peas (I use the ones with the jalapeņos)
1 can kidney beans
1 can rotel
1 can chopped green chilies
1 sm can sliced or chopped black olives
1 bunch of chopped green onions
1 small yellow or purple onion
1 green bell pepper
Couple fresh jalapeņos (to taste)
1/2 bunch of fresh cilantro (or to taste)
4 small roma tomatoes (chopped)
1 lg bottle of Italian Dressing

Drain all of your can vegetables and combine everything in a large bowl. Refrigerate for a couple hours then serve with tortilla chips.

Personal Notes:
Personal Notes:
Laura McPherson contributed an alternative version of this recipe, also included in the cookbook.




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