Options

Format:
Include:
PRINT
HOWARD L. PUCKETT Photo by: HOWARD L. PUCKETT

Longhorn Caviar

This Texas "caviar" is made from black-eyed peas rather than fish eggs. Texans say you need to make it one to three days ahead so the flavors will mellow.

Cooking Light NOVEMBER 1997

  • Yield: 3 1/2 cups (serving size: 1/4 cup)

Ingredients

  • 1 1/2 cups chopped seeded tomato
  • 1/3 cup thinly sliced green onions
  • 2 tablespoons canned chopped green chiles
  • 2 tablespoons white wine vinegar
  • 1 tablespoon minced seeded jalapeño pepper
  • 1 tablespoon chopped fresh cilantro
  • 1 teaspoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon pepper
  • 1 garlic clove, minced
  • 1 (15.8-ounce) can black-eyed peas, drained
  • Jalapeño slices (optional)
  • Cilantro sprigs (optional)

Preparation

Combine all ingredients in a bowl. Cover and chill. Garnish with jalapeño slices and cilantro sprigs, if desired. Serve with baked tortilla chips.

Nutritional Information

Amount per serving
  • Calories: 31
  • Calories from fat: 17%
  • Fat: 0.6g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.3g
  • Polyunsaturated fat: 0.1g
  • Protein: 2g
  • Carbohydrate: 5g
  • Fiber: 0.7g
  • Cholesterol: 0.0mg
  • Iron: 0.5mg
  • Sodium: 105mg
  • Calcium: 10mg
advertisement

Go to full version of

Longhorn Caviar recipe

advertisement