We love Phyllis Texas Caviar and as she explains bellow, it is a great recipe because it is easy to substitute and use what you have. Thank you for sharing it with us! Delicious.
The one in this photo I made with jalapeños, raw onion, parsley and roasted red pepper. For the dressing, I used lemon juice, olive oil, garlic and salt to taste.

Texas Caviar by Phyllis Capparelli
“I first heard of, and tried, Texas Caviar when I moved to Texas.
It is a tradition for them to eat black-eyed peas on New Year’s Eve
for a prosperous year. I had a friend that mashed a pea up and fed
to her baby to be sure he got his.
I grew up eating black-eyed peas and loved them. This dip is another
great way to serve them.
There are a number of ways to make it, but this is how I do mine.
AND, it’s not just for New Year’s Eve. It’s great anytime and healthy!”

Texas Caviar
from Phyllis Capparelli

2 cans Black-eyed Peas, rinsed and drained (or cook your own from dried peas)
1 can Rotel (tomatoes and green chilies) (optional)
1 bell pepper, diced (I use red, orange or yellow (for color) but you can use green)
2 Green Onions and tops, cut into small pieces or ½ red onion, diced
2 jalapeno peppers, seeds and vein removed (chopped)
½ tsp Garlic Powder
½ bottle Italian Dressing (add more if needed to coat well)
Salt and Pepper to taste.
Mix all together and refrigerate to chill. Serve with crackers or tortilla chips.