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Nutrition Facts
Serving Size 1 (102g) Recipe makes 20 servings
Calories 121
Calories from Fat 61		(50%)
Amount Per Serving		%DV
	Total Fat 6.9g	10%
	Saturated Fat 1.1g	5%
	Monounsaturated Fat 1.5g
	Polyunsaturated Fat 3.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 579mg		24%
Potassium 152mg		4%
Total Carbohydrate 12.3g		4%
	Dietary Fiber 2.5g	10%
	Sugars 2.2g
Protein 3.5g		6%
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Texas Caviar

Recipe #288467 | 20 min | 20 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Momma de Finn
Feb 25, 2008

My mom has had this recipe FOREVER and the whole family loves it. Sometimes it's the only way my 2 yr old will eat veggies!

SERVES 20 -30 (change servings and units)

Ingredients

3 (16 ounce) cans black-eyed peas, drained and rinsed
1 cup green pepper, chopped
1 cup jalapeno pepper, chopped (TIP-buy the pre-chopped ones in the can )
1 teaspoon cumin
1 (16 ounce) bottle Italian salad dressing, clear (the dressing gets to be a bit much for me so I only use 1/2 to 3/4 of the bottle)

Directions

1
Mix well & store in fridge for 24 hours before eating.
2
Serve with Frito scoops or bite size nacho chips.

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Featured Reviews for This Recipe

From: ladyfingers

On May 11, 2008

A quick and versatile recipe. It easily halves and accomodates personal preferences well. Jalapenos and cumin enhance everything--if you like them too, you'll enjoy this. An added bonus--low in carbs and adds fiber. I skip the chips part, but as Momma says, a good way to get those veggies down kids.

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