To make Heloise's Texas Caviar, combine 1 large jar of picante sauce, 2 cans of black-eye peas, 1 can of white hominy, 1 tablespoon of sugar and 1 tablespoon of salt in a large bowl. Chop 1 cup each of bell pepper, white onion, green onions and tomatoes and 1/2 cup of cilantro, and add to the bowl. Season with 2 tablespoons each of black pepper and cumin. Optionally, add 1/4 cup chopped jalapeño. Refrigerate for 24 hours before serving.
Alternatively, make an easier variation with black beans, corn and Italian salad dressing by mixing 1 can of black beans, 1 can of black-eyed peas, 1 can of diced tomatoes and 2 cups of frozen corn in a large bowl. Chop 1/2 medium onion and 1/4 green bell pepper, and add to the bowl. Optionally, add 1/2 cup of pickled jalapeño peppers. Season with 1/2 teaspoon of garlic salt, add 1 cup of Italian dressing, and toss to coat. Refrigerate for 20 minutes before serving. To keep it chilled, set the bowl on a larger bowl of crushed ice.
Sometimes known as Cowboy Caviar, the original recipe for Texas Caviar is from Faye Leavitt, a longtime friend of syndicated columnist Ponce Kiah Marchelle Heloise Cruse Evans, best known by her pen name Heloise. San Antonians serve Texas Caviar during Fiesta, a 10-day citywide celebration each April.