Longhorn Caviar Recipe Print Page

Options

Format:

Full Page
3 x 5 card
4 x 6 card

Include:

Nutritional Info
Advertisement
Grocery Deals

See more

Appetizer Recipes

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 jalapeÃ±o 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
JalapeÃ±o 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

Search for Recipes by Nutrition Data

Go to full version of

Longhorn Caviar recipe