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Dixie Caviar Dogs

Photo: Becky Luigart-Stayner; Styling: Buffy Hargett
Yield Makes 7 servings
Build a better hot dog with this dressed up dog fetauring reduced fat beef hot dogs topped with black-eyed peas, fresh corn kernels, bell pepper and pickled jalapeño pepper slices.

Ingredients

  • 1 (15-oz.) can no-salt-added black-eyed peas, drained and rinsed
  • 1/2 cup fresh corn kernels
  • 1/4 cup diced red bell pepper
  • 1/4 cup bottled olive oil-and-vinegar dressing
  • 2 tablespoons chopped green onions
  • 2 tablespoons chopped pickled jalapeño pepper slices
  • 2 tablespoons chopped fresh cilantro
  • 1 garlic clove, pressed
  • 7 hot dogs
  • Hot dog buns
  • Light sour cream (optional)

Nutrition Information

  • calories 342
  • fat 18 g
  • satfat 6 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 14 g
  • carbohydrate 33 g
  • fiber 4 g
  • cholesterol 24 mg
  • iron 3 mg
  • sodium 638 mg
  • calcium 73 mg

How to Make It

  1. Stir together black-eyed peas, corn kernels, red bell pepper, olive oil-and-vinegar dressing, green onions, jalapeño pepper, cilantro, and garlic in a bowl. Cover and chill 2 hours. Cook hot dogs according to package directions. Place hot dogs in buns; top with pea mixture and, if desired, light sour cream.

  2. Note: Nutritional analysis includes 490mg Sodium from hot dog.