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Texas Caviar

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Submitted by Loretta Wall, Bottineau - 1st place 2005 NPGA Pulse Cook-off Winner!

½ onion, chopped                                                                
1 pint quartered cherry tomatoes
1 green chopped bell pepper                                        
1 (8oz.) bottle Zesty Italian dressing
½ yellow pepper, chopped                                                  
1 (15oz.) can black beans, drained
½ sweet red pepper, chopped
1 (15oz.) can black-eyed peas, drained
1 bunch green onion, chopped
1 can chickpeas
2 jalapeno peppers, chopped
½ tsp. ground coriander
1 T. minced garlic
1 bunch chopped fresh cilantro 

In a large bowl, mix together onion, green pepper, yellow pepper, sweet red pepper, green onions, jalapeno peppers, garlic, cherry tomatoes, Zesty Italian dressing, black beans, black-eyed peas, chickpeas and coriander. Cover and chill in refrigerator approximately 2 hours.  Toss with desired amount of cilantro to serve. 
Can substitute 1 can of green chilies for the jalapeno peppers.