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Texas Caviar


  • 2 cans blackeyed peas, drained (15 oz. each)
  • 1 can black olives, drained (16 oz.)
  • 1 can chopped green chilies, undrained (4 oz.)
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  • 3 medium tomatoes, chopped
  • 1/4 cup vegetable oil
  • 2-3 Tbsp. red wine vinegar
  • 1 onion, chopped or green onions
  • 1/4 tsp. salt
  • pepper, to taste
  • 1 cup cilantro, chopped (opt.)
  • 1/2-3/4 cups picante sauce
  • 1/2 cup green pepper, chopped


Combine all ingredients - season to taste. Make 24 hours ahead and refrigerate. Keeps weeks in the refrigerator. Makes 1/2 gallon. Serve with corn chips.

By Robin from Washington, Ia


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