Home Cooking Recipes
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Texas Caviar
Chef:  Vicki Thompson - Pauls Valley, OK          Category:  Appetizers

Ingredients:
2 (15.5 oz.) cans blackeye peas with JalapeƱo peppers (rinsed and drained)
1 (10 oz.) can tomatoes with green chilies, diced
2 avocados, diced
1 (small) green bell pepper, diced
1/2 purple onion, diced
3/4 cup zesty Italian dressing
1/2 teaspoon salt
1 tablespoon fresh lime juice












Directions: Mix all the ingredients together, cover and keep in refrigerator. Serve with tortilla chips.

Notes:

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