The Texas Caviar Recipe- The Red Headed Hostess

I could not even begin to count how many times I have made this Texas Caviar recipe.  Everyone requests it.  It is soooo addicting!  This recipe originally comes from my good friend Dal – and this is part of the Graham family golden recipe book.   On his recipe card he gave me, his description of this was:
“Back flips, Bobsledding, and Concert Encores!!”  …THIS is how your taste buds will react.   Oh and they will.
Here are the lovely ingredients:
6 to 8 Roma Tomatoes
Bell Peppers (preferably 1 red, 1 green, and 1 yellow)
1 Purple Onion
1 small bag of frozen corn
1 can of black eyed peas
1 can of black beans
1 cup of chopped cilantro
1 bottle of Italian dressing
Here are the ingredients you need.  Notice the dressing.  This is Walmart’s – and it is a golden find because it has no corn syrup or partially hydrogenated oils.  And it is about $1.
Start with the beans.  1 can of black beans and 1 can of black eyed peas.  And rinse.
In a large bowl add your beans and corn.
And get ready to chop.  Do you know this trick?  You can sharpen your knives on the bottom of your mugs.  Hold it at an angle and lightly pull your knife down…
Then flip it over to get the other side.
Repeat this several times.  You will totally tell a difference!
Chop up your tomatoes and onion
Add your chopped cilantro
Then add your dressing.
Put this guy in the fridge and let your flavors marry and fall in love.
Then hide it if you intend this to be a side dish with dinner.  It will NOT make it that far if you leave it out.  I’m tellin ya – its addicting!


  1. I am happy to say that I brought this one to the table! Don’t you love it!!!!!!!!!! My sister in the Gayla shared it with me and then me with the family and the rest is history! I love your blog!

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