Texas Caviar
This Texas "caviar" is made from black-eyed peas. It's better if you make it one to three days ahead so the flavors will blend. Serve this flavorful pea and vegetable medley with grilled chicken or pork.
Yield: 6 servings (serving size: about 1/2 cup)
Recipe from
More From Oxmoor House
Nutritional Information
Amount per serving
- Calories: 62
- Calories from fat: 0.0%
- Fat: 1.2g
- Saturated fat: 0.2g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.0g
- Protein: 4g
- Carbohydrate: 10g
- Fiber: 1.4g
- Cholesterol: 0.0mg
- Iron: 1mg
- Sodium: 210mg
- Calcium: 20mg
Ingredients
- 1 1/2 cups chopped tomato, seeded
- 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, rinsed and drained
Preparation
- 1. Combine all ingredients in a bowl. Cover and chill.
- carbo rating: 9
Texas Caviar Recipe at a Glance
- COURSE: Appetizers, Dips/Spreads, Side Dishes/Vegetables
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Diabetic, Low Calorie, Low Cholesterol, Low Fat, Low Saturated Fat
- PUBLICATION: Oxmoor House
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