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Photo: Oxmoor House

Texas Caviar

Texas caviar makes a perfect side for barbecue but is equally delicious as a starter salad or a dip for tortilla chips.

Oxmoor House OCTOBER 2013

  • Yield: Serves 12 (serving size: 1/4 cup)
  • Hands-on:15 Minutes

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

Preparation

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.

Note:

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.

Nutritional Information

Amount per serving
  • Calories: 70
  • Fat: 2.3g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.4g
  • Protein: 2.5g
  • Carbohydrate: 20g
  • Fiber: 2g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 215mg
  • Calcium: 14mg
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Texas Caviar recipe

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