Texas Caviar I
Here's a spicy Texas favorite. Black-eyed peas and black beans are marinated in a fiery, flavorful mixture. This is great with tortilla chips or bread -- and plenty of cold iced tea!
Here's a spicy Texas favorite. Black-eyed peas and black beans are marinated in a fiery, flavorful mixture. This is great with tortilla chips or bread -- and plenty of cold iced tea!
This is really good, a refreshing difference from bottled salsa. I did add corn to ours. We also decided this tasted better the next day, but the dressing was too strong tasting after only a couple of hours. So I tried it again with 1/2 Italian dressing and 1/2 roasted red pepper vinegret dressing. We really liked that. I also used red, yellow and orange bell peppers, and a couple of times a bit of avacado. I Will definitely be using the recipe regularly.Read More
This is really good, a refreshing difference from bottled salsa. I did add corn to ours. We also decided this tasted better the next day, but the dressing was too strong tasting after only a couple of hours. So I tried it again with 1/2 Italian dressing and 1/2 roasted red pepper vinegret dressing. We really liked that. I also used red, yellow and orange bell peppers, and a couple of times a bit of avacado. I Will definitely be using the recipe regularly.
I originally tasted this while living in San Antonio. The recipe I was given used 1 each green, yellow and red bell peppers, and diced tomatoes instead to make it easier to scoop and dip. Looks like confetti - great for a party! One thing is missing: be sure to add a can of hominy. Serve with Frito's for true Texas flavor.
Delicious! To make easier, I use can of petite diced tomatoes.
yum, tasty and lively presentation with all the different bright colors. One change I made was to substitute the black beans for a small can of mexi-corn, otherwise I thought it to "beany". Also, used a red onion instead of yellow. Substituted a can of petite diced tomatoes drained for fresh, (just for ease). I also seeded the jalapeno peppers so it wasn't too hot. Serve with corn chips for the authentic texas way. Great party appetizer!
I made this for a barbeque tonight. I added a few extra jalapenos and no coriander because I didn't have any and put just a bit of dried cilantro. Very good recipe.
I crave this stuff! It goes great with a cold beer!!!! I could eat it for a meal. It is yummilicious.
I made this recipe as stated, and it was wonderful. I made with fat free dressing, and a co-worker made this recipe with regular dressing, and it tastes much better with the regular dressing. Wonderful recipe! Need to let it sit for a couple hours to let the flavors blend together.
I added a can of mexicorn and it was delicious! Will probably add more garlic and some lime juice next time.
This appetizer is so great. I make it for all my cookouts...people beg for the recipe! Really unique subsititute for plain old chips and salsa.
Great for a party. A very hearty dip.
For convenience, used 1 can petit diced tomatoes, drained, instead of cherry tomatoes. Added 1 can of yelloe corn for color. Followed suggestion of other reviewers and added the juice of one lime. Got a lot of compliments on this dish. Definitely a keeper.
I'm only 14,but I have learned to cook from the best.The best being my family.I love this recipie!It really isn't that diffcult either.I was making it once and my family thought it look like a whole bunch of moosh,but with one bite everyone loved it!Even my brothers and they are very picky about what they eat!I give this recipie 5 stars!!!!
I took this to a New Year's party, and it was a HUGE hit! I changed a few things, just to make it a little easier on myself. I used fresh black-eye peas instead of canned and a bunch of parsley instead of cilantro (some people are weird about cilantro), and a can of fire-roasted tomatoes for extra flavor and less prep time. I also seeded one of the jalapenos, and it was neither too hot nor too bland. And I let it sit a day to blend the flavors. Thanks for a great recipe that will be one of my go-tos for parties and potlucks!
Delicious. I made this without the ground corriander. I used a can of petite diced tomatoes-- but then ended up adding 3 chopped plum tomatoes. Next time I will cut back a little on the salad dressing-- perhaps pouring out an ounce or two of the oil in the salad dressing. It gives off alot of liquid and with the salad dressing there's even more liquid. It's definitely better after it has set up-- but not more than 3 days. I ended up throwing a bit of it out on the third day. I am planning a party and will be using this recipie-- it really is delicious
There must be a misprint in the way the recipe is written. It says (correctly) that it makes 8 cups. But then it says that it makes 64 servings. That's a one ounce serving! Most people will want more than that! Just keep it in mind.
This stuff is incredible! My whole family loves it and craves it. My husband just sits and eats it with a spoon. It has become a regular at family gatherings. Thanks for sharing!
Excellent, but like other suggest, cut the dressing by one-half.
Wonderful and fresh taste! I did substitue pinto beans for the black, and added a couple of cups of grated jack/cheddar mix cheese. What a great, cool dish to serve this summer too!
I made a variation of this recipe for an office party, and it was a huge hit. I used black beans, blackeyed peas, picante beans, white navy beans, and regular navy beans. I also added shoepeg corn and used 4 jalapenos instead of 2.
We have a lot of poker parties and this is always a big hit. Our friends are actually dissappointed when I choose to make something else. Thanks for the great recipe.
This is really good. I think even picky eaters like this stuff!
This always goes fast. I omitted the green bell pepper and coriander and added a can of whole kernal corn to the mix. I have used dried cilantro instead of fresh and it is pretty darn good as well. It is really a tasty and refreshing dip.
Absolutely delicious! Once you start eating it, you can't stop. It is very good with the new "scoop" type tortilla chips.
This recipe was soooo good! My husband is not a big fan of beans so I doubles the amount of tomatoes. He called it "restaurant quailty". Can't wait to make it again!!!
Made several times. Great in the summer for a bbq. Many liked it, some did not. Must be a fan a of beans. Very easy.
Excellent recipe! Will be a New Years Day must! Thanks for submitting it.
This is excellent-can't get enough! To make a little easier I used a can of petit diced tomatoes with jalepenos and I didn't have any coriander but it was still great!
This was a VERY good recipe and I will definitely make it again. I tasted it before and after I added the cilantro and I liked it better without (even though I love cilantro). I will either leave it out next time or at least cut back on the amount it calls for because it really over-powered the rest of the flavors.
Make this recipe even better by doing the following: Drain the "caviar" mixture before serving. Spread an 8 ounce box of cream cheese on a plate, and gently layer the caviar on top of it. People will eat this up and the cream cheese also mellows a little of the spice even if you go a little crazy with the jalapeno!
This makes a LOT of dip! Make sure it is a big party! It was really good though. We had to take it to our New Year's Eve party in the trunk though because the smell will knock you over. I think a little bit of lime juice would add something. I didn't use the coriander either and I don't think we missed it.
I love this recipe! Does anyone know how long this will keep in the refrigerator?
This was great! Using half black beans & half black-eyed peas was perfect and tastes much better than some other recipes I saw using all peas. I did fiddle a little based on some other reviews: I did not use tomatoes since family members don't like them; I added corn instead. Kept the seasonings the same except put in red onion (for some color) and used a couple tablespoons of recaito (cilantro base; in ethnic foods aisle) since I had no fresh cilantro on hand. I like using recaito since I find I can use less salad dressing that way & cut down on fat. I will definitely make this again -- maybe today :-).
Good stuff! Gets better the longer it rests.Made with and without shoepeg corn and either works well.
Used lemon juice instead of italian dressing. Very good and refreshing!
Yup, this was phenomenal. I don't know if I was supposed to seed the jalapenos, but I did. I don't mind a little kick, but didn't want it to be too spicy. I also lightly rinsed the beans and peas so the mixture wouldn't be too gooey. It turned out perfect and got rave reviews at the Superbowl party I attended. I'm not even a big fan of bean dips, but this is a healthy snack that I'll definitely make again.
Excellent! We added Cumin instead of coriander (did not have on hand). Also added 1/4 cup of lemon juice and a dash of lemon salt shavings. I roasted the jalapenos in the over first. Serving this tomorrow night with thinly sliced sour dough baguette slices.
Excellent! can't stop eating!
Great! I don't know anybody who doesn't like this stuff. I used 4 oz. only of Ken's Zesty Italian, 2 jalapenos didn't make it too hot (and I don't like "hot"); used dried cilantro, canned diced tomatoes instead of fresh; needs to sit at least 2 hrs., but the longer the better; served with tortilla chips - so yummy!
I have made many dfferent variations of this recipe. They have all been good. This one is no exception. Very colorful! Pretty healthy with lots of veggies and fiber from beans/peas. I used an olive oil based italian dressing. Can used baked chips.
I made this for an open house party we had at our business. I made a ton of different stuff from truffles to shrimp dip. This was hands down the favorite with everyone. People just couldn't get enough. I served this in scoops with about a tablespoon in each. It looked fabulous too. Thank you.
I made this in addition to my "famous" salsa, and everyone preferred this!! Including me! I added a whole onion, a can of diced jalepenos, and no cilantro. I couldn't wait to try it, so marinating it for an hour didn't happen. In my opinion, it didn't need it. It was pretty much gone in an hour anyway! Very good. Will be a staple at all bar-b-ques from now on!
This is a very easy and very delicious salad. Feel free to adjust vegetables to what you have on hand; this is a very flexible recipe. Also, instead of using cherry tomatoes, I used a drained can of diced tomatoes.
Served it a a NYE party to rave reveiews and requests for the recipe.
Very good recipe, but only for about 1 day, then the flavor became dull. Definitely a keeper though, just don't save the leftovers!
Too hot to cook -- well I prepared this for a bbq last night, placed it in a beautiful glass salad bowl served with a fancy assortment of tortilla chips and whamoo! friends went nuts! This is a five star, refreshing, divine dish! Thanks so much from someone who cooks for a living and is always expected to impress with unique and wonderful creations. BTW red onions made it especially pretty.
I felt this was "OK". The zesty italian dressing flavor was too strong for my tastes.
This was a huge hit for New Years Eve for my family. Even my 6 yr old loved it. Next time I will make 2 batches
I make this a lot, but one thing I like to do to these types of bean, corn, Tex-mex salsas is to use some Sprite/ 7-Up, any citrus soda I have on hand it gives it an extra interesting flavor!
Killer! Awesome! What more can I say?
This is a staple at every party and get together I have. I change it up a bit every time I make it. But it's a favorite! I always add a red pepper and a half a red onion for more colour - it ends up being a pretty good looking dish. Serve it in a wide white bowl and you are set!
WOW! What a big hit! At my dinner club, this was the recipe that the guests wanted to take home with them. I kicked it up a little with more jalapeno and garlic but other than that this recipe is a winner!!!
This recipe is delicious! I added a can of corn for more color and flavor and that was the only change I made. Everyone loved this recipe. I will definitely be making this again!
Huge hit at our backyard bbq this weekend. I added corn to the recipe and also served avocado chunks on the side. YUM! Thanks for sharing!
This is going to be a summer dish hit! I just made this pretty much as instructed but I omitted one jalapeno and added a can of baby white/yellow corn. Yum, yum, yum! I wanted to let it sit overnight so I can serve at a function tomorrow, but my husband, my oldest son and me kept eating it as soon as it was made. I know it will be even tastier tomorrow after the flavors marry. I can't wait to take this to upcoming summer outings. Maybe I should take copies of the recipe....just in case. :-)
This was quite tasty. With that being said I had to sub ingredients for very similar ones I had in the house. I also did a half a recipe but kept the amount of beans the same as the full recipe and used low-sodium ones. I didn't have a green pepper but had yellow and used that. It gave it a nice sweet after taste, so I guess that was a good substitution. I left out the jalepeno because I don't like dishes too hot, but it still had a slight kick to it anyway. I had black beans for the recipe, but no black eyed peas, so I used pinto beans in place of them. I used a regular tomato in place of the cherry tomatoes and I didn't have cilantro so I left the garnish off. Regardless, of any changes I made out of convenience, it went really well with baked corn chips and there was no complaints. The only downside is it didn't refridgerate to well, I thought, so I would only make what would be eaten that day. It is best fresh in my opinion.
Very good, I did add the mexicorn. I think some more Jalapenos might be good to add some more kick to it. But I like my food a little on the spicy side.
I used a red onion for some sweetness, substituted corn for the black eyed peas and added avacado. I like this recipe. It is easy to tweek to fit your tastes.
Fabulous! I've made this twice with a few variations using the comments of others. I added a can of corn and used a can of petite diced tomatoes. I also added fresh lime juice and some garlic - I like spicy. I didn't use the entire bottle of dressing - just enough for a good coating.
I have made this recipe many times; it's especially good for potlucks.
This is SOO yummy! Perfect for a nice summer day! I plan on making this all the time. It was wonderful!
I doubled the recipe and used a half of a green, red, yellow, and orange bell pepper. Instead of the cherry tomatoes I substituted two cans of Rotel. Delicious recipe!
Totally LOVE this recipe. Sometimes I make according to directions and sometimes I replace the black-eyed peas with black beans. I always add avocado!! It is so easy and delicious!! Thank you for posting this recipe!!
I made this every week this summer. So fresh! Added Avocados!
Great recipe. I couldn't find canned black eyed peas so I used a 2nd can of black beans. I also added a can of corn for color and crunch. The fresh cilantro makes this recipe so fresh and tasty. It makes a ton so I used the leftovers for dinner the next night in a tortilla with chicken. Perfect.
What a wonderful surprise! The colors are ery inviting and the taste is soo fresh! I made it and ate it alone (added avocado), in tortillas as part of a quesadilla and with chips. I can't wait to put it on top of some grilled chicken or steak.
Very Good. Made with fat free zesty italian dressing. I do like the olive oil and sugar version of this recipe better but this is much healthier and only 2 WW points for 1/2 cup portion! (with no-fat dressing)
AMAZING! I am now required to bring this to every get together I go to. I get mroe compliments on this than any other thing. I also add one can of HOT Rotel to spice it up a bit.
I used mixed color bell peppers (red, orange, yellow and green) since I was also using them for Fajitas and had bought the mixed peppers. That with the other colors made it beautiful. As always I used some salt, a little cajun spice and a dash of hot sauce because the jalapenos alone at first didn't seem to make it hot enough. Well, good thing we like it hot. As it sat the next couple of days in the fridge it got even better and hotter. So good. I'd come home from work and just have some with chips! A real treat!
I made two alterations: I doubled the amount of black beans, and used lime salad dressing instead of Italian. I'm from Texas, so there's just something about Mexican food and limes that go together. I also let this marinate overnight be fore I serve it. Can't tell you how many people have emailed me for this recipe! So good!!!
This dish wouldn't be complete for me if I didn't add a can of corn. Sometimes I also add avocados to the mix. Anytime I have this at a party or a dinner, it always gets rave reviews. Plus, it is relatively healthy compared to most other dips!
Wonderful as a salsa or bean medley side dish. I served it with tortilla chips but it was so tasty it stands on its own two feet. My guests loved this recipe and I will definitely make again. Thank you for the contribution!
AMAZING! Every time I make this for a party or picnic it gets totally devoured! I always go home with an empty bowl.
Very good recipe, but be forwarned: quality of ingredients really makes or breaks this recipe. I made it the first time as written, with fresh tomatoes, and it was absolutely devoured. I made it again, with canned tomatoes and the results were drastically different. It barely got touched. If you are going to use canned tomatoes, make sure they are a good quality, preferably with the coated lining that prevents the tomatoes from taking on "that canned tomato taste."
This was fantastic!!! I will make this in place of salsa, and it is great for a side dish. My picky son tried it before I could let it set in the fridge for a couple of hours and he couldn't stop eating it.
This is always a hit. Very colorful and flavor is great. I always make it at least 6 hours ahead. A tip if you have leftovers: I used it in soup. Add bean dip to following ingredients: 1 can chicken broth, 1 can of tomato soup, 1 cup salsa, 2 cups chopped chicken, chili powder, cumin. Simmer for 30 minutes and you have a delicious chicken chili.
I loved this but skipped the jalapenos to make it more mild and used balsamic and olive oil instead of italian dressing...it was delicious!
Always my summer craving and this recipe is perfect!
I can't get enough of this! I used a can of diced tomatos with jalapenos (for simplicity) & added about 2.5 T of garlic. My family loves garlic, so if you like it a bit milder stay with the recipe amount.
This was really good except for the fact that I sent DH to the store for the cilantro and he came home with mint! He also told me the "cilantro" cost 3.99 (which it didn't). I'd love to try this with the cilantro next time! I didn't use the mint! :)
Delicious! As a poor college student, I made this for a little party and everyone loved it! I also snack on it when I should be studying. I also added corn, just because I liked the color. I would definitely not put as much salad dressing in there as the recipe calls for, mine was way too strong at first, so I drained some off. Now it's delicious, especially after sitting and marinading all night. I also put shredded cheese on the top for fun, it's great :) definitely going to make it again
This was excellent!!!!!! I was asked by several people at a party i was at last weekend for the recipe. Thanks for sharing.
Very good! I skipped the black beans (because I don't like them) and added a can of mexi-corn instead. It makes a lot but tastes good for a couple of days.
I just made this for a party and got raves reviews. I skipped the coriander and bell pepper, I took another reviewer's advice and used a small can of petite canned tomatoes. I only added about 2-3 oz of zesty Italian salad dressing and added the juice of one very juicy lime. I was sure to drain and rinse the beans before I used them so they were not too sticky. This one is a keeper for sure -easy and yummy!
This was excellent. I served it for my 4th of July party and everyone loved it. I love all the fresh ingredients! I also just add enough italian dressing to coat. I have added corn, it's good either way. I use multi colored peppers. I am a BIG fan of chips and salsa, and I haven't bought salsa again after I discovered this! I often whip this up to take to work or serve along side supper, its a good way to get your veggies. I have made it with just black eyed peas,tomato,sweet onion,jalapeno, and dressing, cause thats all I had and I was craving this! It tasted great like that too. Great recipe!!
I took this to a potluck & everyone loved it. I only had 2 cans of black beans with jalapeno bits so I skipped the jalapenos. Seemed like too much onion with green onions & regular onions so I just used the green. I made my own Italian Dressing using the Italian Dressing Mix recipe on here. Skipped the coriander. Added an avacado, Delish!
I've made this dip numerous times, but I usually skip the green onions, cilantro and coriander because it's not something I keep on-hand. It's always a crowd pleaser. Use red onion for color and throw in a can of Rotel instead of the cherry tomatoes. Goes great with Scoops. Yum!
I love this recipe! I will use it from now on. I did substitute one can of hot Rotel tomatoes for the chopped cherry tomatoes and jalapenos. It turned out delicious!!! I will be making this again and again!
Great recipe! I served this on a platter in Tosititos 'Scoop' chips on New Year's Day, along w/champagne and a plate of water crackers, cream cheese & caviar. It was great! I then some more for a friend who had just moved into her new house (last weekend), and I also plan to serve it tomorrow at a book club (eve of MLK Jr. holiday) - all for good luck. My friends & I should hopefully have lots of prosperity this year.....
This was delicious! Made it exactly as the recipe stated. It was even better the next day.
This was so fun to make & eat. I added lime and cumin, no coriander. A great New Year's Day dish!
this was an absolute hit at my "Texas Thanksgiving"
I made this without the black-eyed peas since I don't like them, and used Fat Free Italian Dressing. It was delicious! I will definitely make this again.
I make this all of the time and it is never a failure. Great recipe and thanks!
Huge hit at my sister's rehearsal dinner!
Easy & awesome! We also added 1 can of mexi-corn for an extra crunch. And a little cayenne pepper for added kick. You can tailor this recipe to your tastes very easily. Will definitely make this one again.
this recipe is very similar to one I have from a 5 star cookbook. the instructions state to let it sit for 3 days (stirring daily) before serving (at room temp is best) so the flavors blend together. - that is really the key element here. tried it before then, and the flavors were okay, bland ... so much more flavorful if you let it sit. I also add a can of yellow hominy, only 4 oz of zesty italian dressing, no coriander or cilantro. I use the scoop tostitos, they work best to scoop up the flavors. for any food day at work, i have to bring this dish - - it's addicting..
I made this for a housewarming and it was a huge hit. I left out the coriander and it wasn't missed. I chopped up the cilantro when I mixed it that morning and it was fine. I know it's a dip but I treat it like a salad and eat it straight out of the bowl! :)
I made this for a friend who needed a dish for a party and didn't have time to cook. It was a big hit. I have tried it both with regular and low fat dressing and honestly couldn't tell a big difference. My 17 year old daughter loved it too, and plans to whip some up at her Girl Scout summer camp next week. Great with corn or tortilla chips, and even good in pita as a sandwich. Make it up the day before for extra flavor. I have found it keeps at least two weeks in the refrigerator.
Excellent! I left out the tomatoes (not a fan) and added a can of corn. I made this last weekend for a Labor Day cookout and will make it again this weekend for a football party. Go Ravens!