Texas Caviar Appetizer

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  • Servings: 6 cups


  • 2 medium tomatoes, seeded and chopped
  • 1 medium red bell pepper, chopped
  • 1 bunch green onions, chopped
  • 2 garlic cloves, finely minced
  • 1 can (15-ounce) black-eyed peas, rinsed and drained
  • 1 can (15-ounce) white hominy, rinsed and drained
  • 1 jar (8-ounce) medium picante sauce
  • ½ cup chopped fresh cilantro
  • 3 tablespoons lime juice
  • ½ teaspoon salt


  1. In a large bowl, combine all ingredients and mix well.

  2. Cover and chill overnight, stirring occasionally.

  3. Serve with tortilla chips.

Recipe courtesy of

Carole Howell

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