A Recipe to Cheer For!

Texas Caviar became our familiy’s simplest “go-to” recipe for any, and all, gatherings and our daughter, Kimberly’s, favorite for Christmas, birthdays, or just hanging out by the pool. It’s been a hit at each of my parties, including my beloved 8 Christmas parties in Southern California. Yes, Texas caviar is loved by Texans, Californians, and everyone else! It’s quick and simple blend makes it as easy as it is delicious. Try it and see if you agree!

 1 – 14 oz. can black- eyed peas with jalapenos, drained (jalapenos optional but

recommended)

 1 – 14 oz. can pinto beans

 1 – 15½ oz. can white hominy, drained

 2 medium fresh tomatoes, chopped

 1 bunch green onions, tops only, chopped: chives

 2 cloves garlic, minced (optional)

 2 medium green bell peppers, one chopped; the other cut in rings for decoration

on top

 ½ cup onion, chopped (optional)

 1/2 cup fresh parsley, chopped (optional)

 1 – 8 ounce bottle Italian salad dressing--prefer Wishbone Dressing

(low fat dressing works well too)

Combine all ingredients EXCEPT dressing and chopped tomatoes. Mix well. Pour

salad dressing over the mixture. Cover and marinate at least two hours—or

overnight. Drain before serving. Add chopped tomatoes and mix; and then place one sliced green bell pepper on top for decoration.

Serve with tortilla chips.

Can be frozen without tomatoes for future use.