Classic Texas Caviar

4.8
(220)

Don't bother with soaking and cooking beans for Classic Texas Caviar - the canned variety works well. But skip the bottled dressing, and take a little extra time to measure your own vinegar, oil and spices.

17
17
17
17
Servings:
40
Yield:
5 cups

Ingredients

  • 2 (15.8 ounce) cans black-eyed peas, drained

  • 1 (14.5 ounce) can petite diced tomatoes, drained

  • 2 fresh medium jalapenos, stemmed, seeded and minced

  • 1 small onion, cut into small dice

  • ½ yellow bell pepper, stemmed, seeded and cut into small dice

  • ¼ cup chopped fresh cilantro

  • 6 tablespoons red wine vinegar

  • 6 tablespoons olive oil (not extra virgin)

  • ½ teaspoon salt

  • ½ teaspoon ground black pepper

  • ½ teaspoon garlic powder

  • 1 teaspoon dried oregano

  • 1 ½ teaspoons ground cumin

Directions

  1. Mix all ingredients in a medium bowl; cover and refrigerate 2 hours or up to 2 days. Before serving, adjust seasonings to taste, adding extra vinegar, salt and pepper. Transfer to a serving bowl.

Tips

Copyright 2006 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Nutrition Facts (per serving)

40 Calories
2g Fat
4g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 40
Calories 40
% Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 2%
Sodium 112mg 5%
Total Carbohydrate 4g 1%
Dietary Fiber 1g 3%
Total Sugars 0g
Protein 1g
Vitamin C 5mg 23%
Calcium 10mg 1%
Iron 1mg 3%
Potassium 65mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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