"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 The Jensen Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Christine Thuet


10 oz bag frozen corn
2 peppers (red, green, yellow, or orange)
1 can black beans, drained
1 bunch cilantro chopped
1 can black-eyed peas, drained
1⁄4 tsp ground cumin, salt, and pepper
8 roma tomatoes chopped
avocado chopped w/ 2 limes squeezed over
1 red onion, finely chopped
Anaheim pepper, zucchini (optional)
1⁄2 to 1 cup Italian dressing (or dressing recipe listed below)

1⁄4 cup Parmesan cheese
1 clove garlic
cup olive oil
1⁄4 tsp paprika
1 T. sugar or honey
1⁄2 cup red wine vinegar
1⁄2 tsp salt
1⁄2 tsp dry mustard
tsp celery seed
1⁄2 tsp white pepper

Combine salad ingredients and pour dressing over all. Can be served as an appetizer with tortilla chips, as a salad over lettuce greens, or as a main dish in a tortilla plain or with chopped cooked chicken.




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