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Texas Caviar

Total Time

Prep: 15 min. + chilling

Makes

4 cups

My neighbor gave me a container of this zippy, tangy salsa one Christmas and I had to have the recipe. I fix it regularly for potlucks and get-togethers and never have leftover. I take copies of the recipe with me whenever I take the salsa. —Kathy Faris, Lytle, Texas

Ingredients

  • 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
  • 3/4 cup chopped sweet red pepper
  • 3/4 cup chopped green pepper
  • 1 medium onion, chopped
  • 3 green onions, chopped
  • 1/4 cup minced fresh parsley
  • 1 jar (2 ounces) diced pimientos, drained
  • 1 garlic clove, minced
  • 1 bottle (8 ounces) fat-free Italian salad dressing
  • Tortilla chips

Directions

  1. In a large bowl, combine the peas, peppers, onions, parsley, pimientos and garlic. Pour salad dressing over pea mixture; stir gently to coat. Cover and refrigerate for 24 hours. Serve with tortilla chips.

Nutrition Facts

1/2 cup: 77 calories, 0 fat (0 saturated fat), 1mg cholesterol, 482mg sodium, 15g carbohydrate (4g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 1 starch.

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