By Kelly Bogard

Happy New Year! As we start 2016, I want to share a little health, wealth and happiness. Health—this week’s recipe is full of veggies to make your body strong. Wealth—it is said black-eyed peas are good luck and represent coins for a prosperous new year. And finally happiness—yummy food makes happy people!

I can’t remember a New Year’s Day that didn’t include my mother’s corned beef with fried cabbage and black-eyed peas. It’s a meal the entire family looks forward to each year. It’s also a meal that takes all day to prepare. Since I know you have a ton of resolutions to start writing, I thought I would share just a little piece of it.

For Texas Caviar you will need…Texas Caviar
2 cans black-eyed peas, drained and rinsed
3 small Roma tomatoes
1 yellow bell pepper
1 jalapeno
1/2 bunch cilantro
1/2 medium red onion
1/2 C Italian dressing

The prep on this recipe is a snap, and within an hour you have a great side dish or dip to share with family and friends.

First, wash and pat dry your produce. Dice the tomatoes, onion and 1 large handful of cilantro without the stems. Mix in a large bowl and set aside.
Texas Caviar

Then, seed and dice the peppers. Be sure to use care when handling the jalapeno so you don’t get spicy like the caviar.
Texas Caviar

Mix the peppers and peas into the other vegetables.
Texas Caviar

Pour the Italian dressing over the vegetables and stir well. Refrigerate covered for at least 30 minutes to chill.
Texas Caviar

This is a great dip for parties with chips but can also be a wonderful side dish for your New Year’s day get together. We hope you all have a happy and prosperous 2016. From all of us at Texas Table Top, enjoy!

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Recipe: Texas Caviar

Summary: Lucky start to the new year

Ingredients

Texas Caviar

  • 2 cans black-eyed peas, drained and rinsed
  • 3 small Roma tomatoes
  • 1 yellow bell pepper
  • 1 jalapeno
  • 1/2 bunch cilantro
  • 1/2 medium red onion
  • 1/2 C Italian dressing

Instructions

  • Wash and dry all of the vegetables.
  • Dice the tomatoes, onion and cilantro.
  • Set aside in a large bowl.
  • Seed and dice the peppers using care when handling the jalapeno.
  • Combine the pepper and beans with the vegetables already in the bowl mixing well.
  • Pour the dressing over the vegetables and stir to make sure everything is well coated.
  • Cover and chill for at least 30 minutes before serving.

Prep time (duration): 0 hour(s), 10 minutes

Number of servings (yield): 10-12

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Kelly Bogard

Food Editor

Kelly Bogard is the official Texas Table Top food editor, chef, food stylist/photographer and more. When she’s not busy cooking up a delicious recipe for Texas Table Top, she and her husband “D” are busy trying to keep up with their daughter “Butters” and enjoy anything outdoors

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