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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

Chef Del’s Italian Dressing

  • 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


Chef Del’s Italian Dressing

  • 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.

Texas Caviar

  • 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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