Texas Caviar

Serves: 7
Total Calories: 1


2 cans of black-eyed peas, drained
1 cup salad oil
1/4 cup red wine vinegar
1/2 cup thinly sliced onion (use small boiling-type, if available)
1/2 teaspoon salt
2 cloves garlic (use whole one and remove after marinating, or for more garlic taste, finely mince and leave them in.)
cracked pepper to taste


Mix all ingredients well and pour into a jar. Let marinate for two weeks before serving. Sandy said it’s OK after a day or two, but the only way she can get it to last for two weeks is to make it the day before she leaves on vacation. The first time I made this I started with 1-lb of dried black-eyed peas. I cooked them according to the package directions and doubled the rest of the ingredients.

Spiced with More Tall Tales - Appetizers

Nutritional Facts:

Serves: 7
Total Calories: 1
Calories from Fat: 0

This Texas Caviar recipe is from the Cee Dub's Dutch Oven and Other Camp Cookin' Cookbook. Download this Cookbook today.

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