Here's a spicy Texas favorite. Blackeye 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!
Reviewed By:
Nancy
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this was an absolute hit at my "Texas Thanksgiving"
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Reviewed By:
KeelyDavison
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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!
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Reviewed By:
Brenda
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Very tasty. Only needs 1/2 the salad dressing or it's swimming. Great if you add feta cheese and red and green peppers.
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Reviewed By:
SPICYHOT
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This was excellent!!!!!! I was asked by several people at a party i was at last weekend for the recipe. Thanks for sharing.
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Reviewed By:
MFKRENSON
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I love this recipe! Does anyone know how long this will keep in the refrigerator?
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Reviewed By:
Jen
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I was afraid with the mix of ingredients, but this has a light and terrific flavor!
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Reviewed By:
nrabren
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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!!!
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Reviewed By:
zaltanakai
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EXCELLENT! Subsituted 1 can of garbanzo beans for the black eyed peas and added 1 can of black olives. This is amazing!!!
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Reviewed By:
BamaGirl
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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
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Reviewed By:
Dwayne Byrd
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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.
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Reviewed By:
AJMWEBBER
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LOVE LOVE LOVE this recipe!! Had it at a party as a dip and promptly asked for the recipe. It was THAT good. Anyways, I made it the next day here at home. I've put it in baked potatoes, quesadillas, omelets, microwave nachos (yeah, I'm classy like that)... I've yet to find something it's NOT good with. Ok, my 2.5 year old refuses to eat it, but that's a whole different story. =)
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Reviewed By:
Jana K
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Absolutely wonderful! We love to sit on our porch in Colorado on a sunny summer day with this dish, a great glass of iced tea or sangria. Add a little fresh lime when serving for an added fresh taste.
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Reviewed By:
MEGAN83
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I could eat my way to the moon with this stuff.
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Reviewed By:
TXSCOOK
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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.
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Reviewed By:
tnick
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Very tasty, I added chopped celery, corn, Lawry's seasoned salt and black pepper. I didn't have the bell pepper, cilantro or coriander. But will use next time. I served it with Tortilla chips and grilled barbecued Conecuh sausage- yum!
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Reviewed By:
MRS.STORY
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Everyone except my daughter really enjoyed this (she's just going through one of those phases where she doesn't want to try anything "different"). I couldn't find cherry tomatoes, so I bought grape tomatoes instead. I didn't use all of the tomatoes because I'm not fond of uncooked tomatoes. But after it sat for a day, the tomatoes really mellowed out, and it might have been okay. And I skipped the cilantro, because no one in our house likes it. I will be making this again today. This time I'll be using cherry tomatoes. :-) Thanks for the recipe -- what an easy and tasty way to feed my husband his black-eyed peas!
**May 4, 2010 UPDATE!**
Some of the moms were putting together snacks for the teachers' lounge (it's teacher appreciation week). I took a double batch of the Texas Caviar and a couple bags of tortilla chips. My daughter's teacher and one of the librarians both e-mailed me before noon asking for the recipe, and I was stopped by two more teachers this morning . . . again asking for the recipe. And I was worried that no one would like it! They said it didn't last long at all. Thanks again for the excellent recipe!
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Reviewed By:
Sundance
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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.
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Reviewed By:
sammy1402
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Very good. Had to make a couple changes based on what I had available. I used about 1/2 cup of dressing and that was plenty strong. I also used pinto and black beans, and added some corn. Excellent as a dip and we heated the leftovers and put it over rice.
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Reviewed By:
Traci's Kitchen
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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! :)
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Reviewed By:
SD
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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!
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