Dixie Caviar Dogs

Photo: Becky Luigart-Stayner; Styling: Buffy Hargett

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.

Yield: Makes 7 servings
Recipe from Southern Living

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Nutritional Information

Amount per serving
  • Calories: 342
  • Fat: 18g
  • Saturated fat: 6g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 14g
  • Carbohydrate: 33g
  • Fiber: 4g
  • Cholesterol: 24mg
  • Iron: 3mg
  • Sodium: 638mg
  • Calcium: 73mg

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)

Preparation

  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.
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