The first time I ever had Texas caviar was about 13 years ago at the Big Texan Steak Ranch in Amarillo. It has since become one of my go-to recipes when I want something with a lot of protein that doesn’t require a lot of effort.
1 green pepper, diced
1/4 of a small red onion, diced
Handful of grape tomatoes, halved
1 can blackeyed peas, drained and rinsed
1/4 c. Italian dressing
2 tbsp. taco seasoning or 1 tbsp. each cumin and chili powder
1 small hot pepper, chopped finely (optional)
Toss all ingredients together and chill for a few hours or overnight to blend flavors. Serve with tortilla chips.
Texas caviar is an easy option for potlucks where you’re not sure you’ll find a lot of vegan protein sources.