Texas Caviar: Texas-sized flavor, Texas-sized surprise

Every now and then a recipe comes along that turns out to be a complete surprise – this one fits that bill.

When my book club gets together for our regular dinners and discussions, we try to match our food to a particular theme in the book. My book selection was set in Texas. I like an element of surprise and most people think Texas food an immediately think BBQ – while I did serve this next to pulled chicken sandwiches, I also wanted to serve something healthier and refreshing. I stumbled across this recipe on  AllRecipes.com and quickly added it to my favorites – make it several hours in advance because the flavors get even better after it’s been sitting a while.


  • 1/2 onion, chopped
  • 1/2 bell pepper, chopped (I used yellow for color variety)
  • 1/2 bunch green onions, chopped
  • 1 jalapeno peppers, chopped
  • 1 tablespoon minced garlic
  • 1/2 pint cherry or grape tomatoes, quartered
  • 4-1/2 oz your favorite Italian dressing
  • 1/2 can black beans, drained and rinsed
  • 1/2 can black-eyed peas, drained and rinsed
  • 1/4 teaspoon ground coriander
  • 1/4 c chopped fresh cilantro


In a large bowl, mix together onion, bell pepper, green onions, jalapeno peppers, garlic, tomatoes, zesty Italian dressing, black beans, black-eyed peas and coriander. Cover and chill in the refrigerator approximately 2 hours. Toss with desired amount of fresh cilantro to serve. I also added a good squeeze of lime juice because I think it makes everything taste better!

Y’all enjoy now, ya hear!

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