"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 The Swartz Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Janet Howell
Added: Saturday, January 21, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 can niblets mexicorn - drained
1 can blackeyed peas - not slab bacon style- drained
1 green pepper, finely chopped
2 bunches of green onions chopped
3 tomatoes finely chopped
4 Tbsp fresh cilantro, finely chopped
1 can green chilies, drained
1 bottle - 8 oz, zesty italian salad dressing

Directions:
Directions:
Mix all ingredients and cover with small bottle of italian dressing. Marinate overnight. Drain excess liquid before serving. Serve with corn chips.

Number Of Servings:
Number Of Servings:
makes 5 cups

 

 

 

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