Texas caviar
A Texas Caviar recipe from Chile Underground that is perfect for a gluten-free, dairy-free, lacto ovo vegetarian, and vegan diet. Best served as a hor d'oeuvre, it covers 14% of your daily requirements of vitamins and minerals. Similar to Cowboy Caviar recipes.
Ingredients
balsamic vinegar
28.35 g
canned black beans
425.24 g
canned black eyed peas
425.24 g
whole kernel corn
1 can
cilantro
0.5 bunch
garlic
2 cloves
grape tomatoes
1.05 pts
green bell pepper
1
cumin
1 tsp
jalapeno
3
extra virgin olive oil
28.35 g
oregano
1 tsp
red wine vinegar
56.7 g
black pepper
0.5 tsps
green onions
1 bunch
yellow onion
0.5 large
Method
- Heat the oil in a large skillet over medium-high heat
- Add onion and cook for just a minute or two with stirring
- Add bell pepper and stir for another minute
- Add minced chiles and tomatoes and stir for only a couple of minutes, to slightly soften the tomatoes
- Add the garlic and stir for 30 seconds or so
- Transfer skillet contents to a large mixing bowl
- Combine in the peas, beans and corn
- Stir in the sliced scallions; set aside
- In a small mixing bowl, combine remaining ingredients and whisk until smooth
- Pour sauce over the Caviar
- Take most of the cilantro leaves and mince them
- Add minced cilantro to the Caviar
- Refrigerate for at least 2 hours.
- Garnish with remaining cilantro leaves
- Serve with hearty corn chips (no wimpy chips allowed!)
Nutrition:
Carbs
29 g
Fat
8 g
Protein
9 g
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