Tortilla chips are the classic pairing with Texas caviar, whether you use our favorite tortilla chip brands or get extra credit by making homemade tortilla chips. For a fun change of pace, pair this tasty dip with crackers or spoon the dip over thick slabs of Texas toast garlic bread.
Ingredients
- 2 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained
- 1 can (10 ounces) diced tomatoes and green chiles, drained
- 1 medium green pepper, finely chopped
- 1 cup fresh whole kernel corn or frozen shoepeg corn, thawed
- 1 small red onion, finely chopped
- 1/2 cup italian salad dressing
- 2 tablespoons lime juice
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 medium ripe avocado, peeled and cubed
- tortilla chips
Instruction
- In a large bowl, combine the peas, tomatoes, green pepper, corn and onion. In a small bowl, whisk the dressing, lime juice, salt and pepper. Pour over black-eyed pea mixture and stir to coat. Cover and refrigerate for at least 1 hour.
- Stir in avocado just before serving. Serve with chips.
