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Recipes » Appetizers » Texas Caviar
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One of my closest friends often makes this dish for picnics, or just because. We eat it with tortilla chips and I love it. It’s filling, fresh, and so easy to make.

1 ½ cups cooked black-eyed peas

2 cups cherry tomatoes, halved

1 bunch reen onions, sliced

1 medium red bell pepper, diced (about ½ cup)

½ cup Chef Del’s Italian Dressing (see recipe)

2 jalapeño peppers, diced small

3 cloves garlic, minced (1 tablespoon)

1 bunch cilantro or Italian parsley, chopped

Sea salt and black pepper to taste


½ cup unsweetened applesauce

¼ cup white wine vinegar

¼ cup lemon juice

2 Tbsp finely chopped fresh parsley

2 tsp dried oregano

2 garlic cloves, crushed

2 teaspoons Dijon mustard

Sea salt and black pepper to taste


1 Combine all ingredients in a blender and process until smooth and creamy.

2 Store refrigerated in an airtight container for up to 10 days.


1 Combine all ingredients in a large bowl and mix well.

2 Refrigerate for 2 hours until well chilled to marry the flavors.

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