Texas Caviar

Yield: 6 servings (serving size: about 1/2 cup)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 62
  • Fat: 1.2g
  • Saturated fat: 0.2g
  • Protein: 4g
  • Carbohydrate: 10g
  • Cholesterol: 0mg
  • Iron: 1mg
  • Sodium: 210mg
  • Calories from fat: 17%
  • Fiber: 1.4g
  • Calcium: 20mg

Ingredients

  • 1 1/2 cups seeded chopped tomato
  • 1/3 cup thinly sliced green onions
  • 2 tablespoons canned chopped green chiles
  • 2 tablespoons white wine vinegar
  • 1 tablespoon seeded minced 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

  1. Combine first 12 ingredients in a bowl. Cover and chill. Garnish with jalapeño slices and cilantro sprigs, if desired.
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