"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Texas Caviar Recipe

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This recipe for Texas Caviar, by , is from Vivian's Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Melissa Hammer
Added: Wednesday, September 2, 2009


1 (15 oz.) can black eye peas, drained
1 (15 oz.) can black beans, drained
1 (15 oz.) can whole kernel corn, drained
2 large tomatoes, seeded and diced
1 medium onion, diced
1 medium green bell pepper, diced
3 tbsp. minced garlic (about 8 cloves)
1/2 bunch cilantro, chopped (about 1/2 cup)
1 jalapeno pepper, seeded and finely chopped
juice of 1 lime
1 tsp. Italian seasoning
1 (0.7 oz.) package dry Italian dressing mix
1/2 cup extra-virgin olive oil
1/2 cup vinegar

Combine first 11 ingredients (peas through seasoning) in a large bowl; stir well. Combine dressing mix, oil and vinegar, pour over pea mixture; stir well. Chill at least 2 hours. Serve with tortilla chips. Makes about 8 cups.




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