Texas Caviar with Avocado

  • Original recipe makes 32 servings
  • 2 (15.5 ounce) cans black-eyed peas, drained and rinsed
  • 2 tomatoes, chopped
  • 1 medium sweet onion, chopped
  • 1/2 cup chopped jalapeno peppers
  • 8 fluid ounces Italian dressing
  • cayenne pepper to taste
  • 2 avocados – peeled, pitted, and chopped

Directions

  1. In a large bowl, mix black-eyed peas, tomatoes, sweet onion, jalapeno peppers, Italian dressing, and cayenne pepper. Stir in the avocados just before serving.

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