Texas Caviar



This is how we will be enjoying our peas on New Year’s day.  No peas and greens on New Year’s day in the South would be a crime.  It’s an old Southern tradition, superstition, or folklore…call it what you may, but it stands in our house.  Peas are for luck and prosperity and greens are for money and this practice dates back to the Civil War.

My friend, Beth, was kind enough to share her recipe for Texas Caviar.  It is delicious and could not be easier!  She often replaces the 14.5-oz. can of tomatoes with fresh salsa.  Sometimes homemade but for convenience she likes to pick up salsa at the local Mexican restaurant.  This dip is best made 24 hours ahead of time.  You can adjust the amount of green scallions  and jalapeños, if desired.

This will be great to serve to those gathered around the television on New Years day.  I know that Greg and Wes will love it while watching Alabama and Ohio State.

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Texas Caviar
  • 1 (15.8-oz.) can Black-eyed Peas, rinsed and drained
  • 2 (11-oz.) can Shoepeg corn, drained
  • 1 (10-oz.) Rotel tomatoes
  • 1 (14.5-oz.) can diced tomatoes
  • 3 to 4 green scallions, chopped
  • 1 jalapeño, chopped (add more to taste, if preferred)
  • ¼ c. bell pepper, any color
  • ¼ c. chopped cilantro
  • 1 (8-oz.) bottle Zesty Italian salad dressing
  1. Mix all ingredients in a large bowl. Cover and refrigerate at least 24 hours before serving. Serve with Tostitos scoops.


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