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+ servings

Texas Caviar

Ingredients

  • 3 (16 oz) cans black-eyed peas, drained and rinsed
  • 1 small jar chopped pimentos, juice included
  • 1 bunch scallions, thinly sliced, green part only
  • 1 Tbsp fresh oregano, chopped fine
  • 1 Tbsp Tabasco sauce
  • 1 Tbsp Worcestershire sauce
  • 1 tsp black pepper
  • ½ bunch parsley, chopped
  • 3 jalapeño chiles, chopped (canned or fresh)
  • 1 tomato, chopped
  • 2 cups vinaigrette
  • 1 green bell pepper, finely chopped
  • 3 cloves fresh garlic, pressed or minced

Instructions

  • In a large bowl, stir all ingredients very well.
  • Refrigerate for at least 4-6 hours, preferably overnight, in a sealed or covered container.
  • (This is one of those salads, the longer it sits, the better it gets)