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Texas Caviar

Photo: Oxmoor House
Hands-On time 15 mins
Yield Serves 12 (serving size: 1/4 cup)
Texas caviar makes a perfect side for barbecue but is equally delicious as a starter salad or a dip for tortilla chips.

Ingredients

  • 2 tablespoons red wine vinegar
  • 2 tablespoons canola or grapeseed oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon freshly ground black pepper
  • 1 small garlic clove, minced
  • 1 cup fresh corn kernels (about 2 ears)
  • 2/3 cup chopped, drained, rinsed, bottled roasted red bell peppers (about 2 peppers)
  • 1/2 cup finely chopped green onions
  • 1/4 cup chopped pickled jalapeño peppers
  • 2 tablespoons chopped fresh cilantro
  • 1 (15.8-ounce) can black-eyed peas, rinsed and drained

Nutrition Information

  • calories 70
  • fat 2.3 g
  • satfat 0.3 g
  • monofat 1.6 g
  • polyfat 0.4 g
  • protein 2.5 g
  • carbohydrate 20 g
  • fiber 2 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 215 mg
  • calcium 14 mg

How to Make It

  1. Combine first 6 ingredients (through garlic) in a large bowl, stirring with a whisk. Add corn and remaining ingredients; toss well. Chill until ready to serve.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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