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Texas Caviar

Source of Recipe

Margaret Elkins at allrecipes.com


Recipe Introduction

This was a VERY popular appetizer at a recent gathering. A spicy and colorful marinated dip. This goes great with pita chips or crostini. I made a couple of changes in the recipe: I roasted the jalapenos to calm down the heat a bit and used cumin instead of coriander because when I went to make the dip, I discoverd that my coriander was very elderly and tastless - justification for one of my biggest kitchen rules: ALWAYS TASTE YOUR SEASONINGS BEFORE USING!

List of Ingredients

1/2 onion, chopped
1 green bell pepper, chopped [I minced fine]
1 bunch green onions, chopped
2 jalapeno peppers, chopped [I roasted them]
1 tablespoon minced garlic
1 pint cherry tomatoes, quartered
1 (8 ounce) bottle zesty Italian dressing
1 (15 ounce) can black beans, drained
1 (15 ounce) can black-eyed peas, drained
1/2 teaspoon ground coriander [cumin worked great]
1 bunch chopped fresh cilantro



Recipe

In a large bowl, mix together onion, green bell pepper, green onions, jalapeno peppers, garlic, cherry tomatoes, zesty Italian dressing, black beans, black-eyed peas and coriander. Cover and chill in the refrigerator approximately 2 hours. Toss with desired amount of fresh cilantro to serve.

Makes 8 cups.