"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Texas Caviar Recipe

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

Contributor:  
Contributor:  
Faith Botbyl
Added: Tuesday, October 27, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 15-oz. cans black-eyed peas, rinsed and drained, 4 oz. can green chilies, drained, 1 c. chopped red sweet pepper (1 large), 1/2 c. chopped onion (1 medium), 1/2 c. snipped fresh parsley, 1 or 2 cloves garlic, minced, 1/4 c. olive oil, 1/4 c. rice vinegar or white vinegar, 1/2 tsp. salt, 1/8 tsp. pepper, large corn chips

Directions:
Directions:
In a large bowl combine black-eyed peas with jalapeņo peppers, sweet pepper, onion, parsley, and garlic. Pour olive oil and vinegar over black-eyed pea mixture. Sprinkle with salt and pepper. Toss gently to coat. Cover and chill in the refrigerator for at least 1 hour or for up to 24 hours before serving. Serve with large corn chips. Makes eighteen 1/4-c. servings

 

 

 

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