Texas Caviar

I love Easter weekend, but does your Friday and Saturday leading up to Easter ALWAYS seem to end up beyond CRAZY – egg hunts, cooking, ironing, another egg hunt, egg dying, last minute run for kids shoes, temporarily forgetting where I hid Easter treats, another egg hunt… does any of this sound familiar?

Needless to say, when it comes time to remember that I was supposed to bring a dish to that last egg hunt, I start to panic! After parenting for a few years now, I’m finally getting smart with QUICK TEXAS CAVIAR – a 5 minute crowd-pleaser that gives me the appearance of SUPER mom but with none of the effort! And don’t worry, my self-proclaimed “Super Mom” quickly fades after people actually start talking to me!

This appetizer will come to your rescue all year long! Let me know what you think by sharing your final product on social media! Be sure to tag me : Instagram @realfoodreallife_rd / Facebook @Real Food. Real Life. - Carolyn Williams, PHD, RD. Stay tuned for more recipes to come!

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Texas Caviar

Makes 4 cups or 12 (1/3 cup) Servings


  • 1 (15.25-oz) can unsalted black beans, rinsed and drained

  • 1 cup black-eyed peas, canned, rinsed and drained

  • ¾ cup cherry tomatoes, quartered

  • 3 to 4 tablespoons green onions, chopped

  • 3 tablespoons SIMPLE LIME VINAIGRETTE or bottled olive oil vinaigrette (such as Newman’s  Own)


  1. Combine all ingredients into a bowl. Toss with vinaigrette. Serve with chips, crackers or atop salad greens.


  • Per Serving (Serving Size: 1/3 cup):

    • 67 Cal | 2g Fat (0g Sat Fat) | 3g Pro | 8g Carb, 3g Fiber, 0g Sugar (0g Added Sugar) | 82mg Sodium