Thursday, July 10, 2008

Texas Caviar

Texas Caviar
2 cups

1 can black-eyed peas, rinsed and drained
1 can Rotel tomatoes, drained
1/2 green bell pepper, finely chopped
1/2 red bell pepper, finely chopped
1/2 small red onion, finely chopped
1/2 cup italian salad dressing
2 tablespoons lime juice
1/4 teaspoon salt
1/4 teaspoon pepper
1 ripe avocado, peeled and cubed
tortilla chips

Combine black-eyed peas, tomatoes, peppers and onion. Add dressing, lime juice, salt and pepper. Pour over black-eyed pea mixture and stir to coat. Cover and refrigerate for at least 1 hour. Stir in avocado just before serving. Serve with tortilla chips and enjoy!


Pumita said...

Hi, Mrs. H.,
Thank you for the daily inspiration from Proverbs.
This recipe is very similar to one that we enjoy almost weekly, except we use black beans.
Happy weekend!

Pumita said...

Here's a note I got from a friend about your blog:
"I don't think I told you that I went to one of the blogs mentioned on your website and found a recipe for a brisket. We tried it last weekend and it was yummy. What caught my eye is the mention of chocolate/peanut butter parfaits."
Thanks again!

Mrs. H. said...

Hi Pumita,
I'm so glad that you are enjoying what I post. Thank you for letting me know that your friend enjoyed the brisket. :-)