Texas Caviar Recipe Southern Living

This bright and fresh Texas Caviar recipe is a perfect appetizer for summer cookouts, packed with vibrant vegetables, zesty Italian dressing, and a satisfying crunch.

Prep time

20 minutes

Cook time

0 minutes

Total time

20 minutes

Yield

8 servings

Ingredients

2 (14-oz.) cans black-eyed peas, drained

1 (15.5-oz.) can white hominy, drained

2 medium tomatoes, chopped

2 green tomatoes, chopped

1 medium green bell pepper, chopped

2 jalapeño peppers, chopped

1/2 cup onion, chopped

1/2 cup fresh cilantro, chopped

2 garlic cloves, minced

1 (8-oz.) bottle Italian dressing

Tortilla chips, for serving

Instructions

1. Step 1: Chop the tomatoes, green tomatoes, bell pepper, jalapeños, onion, garlic, and cilantro.
2. Step 2: In a large mixing bowl, combine the black-eyed peas, hominy, and all chopped vegetables.
3. Step 3: Pour the Italian dressing over the mixture and stir gently to coat everything evenly.
4. Step 4: Cover and refrigerate for at least 2 hours to allow flavors to blend.
5. Step 5: Drain any excess dressing before serving.
6. Step 6: Serve chilled with tortilla chips for dipping.

Notes

Chilling overnight deepens the flavor and improves texture.

You can swap green tomatoes for red, or hominy for corn.

Keep leftovers covered and refrigerated for up to 5 days.