Texas Caviar is a great southwestern dish. There seem to be almost as many variations of this dish as there are
Texans! You can make it mild, like this recipe. You can bring on the
heat by substituting jalapenos for the green chilis. You can use some
cayenne or hot sauce. You can also substitute black-eyed peas for the
black beans and on and on...
This particular recipe has a sweet dressing that provides a nice contrast with the crunchy peppers, the onion and the beans...enjoy!
1 red pepper, chopped
1 green pepper, chopped
1 small bunch green onions, sliced
1 cup celery, sliced (or sub carrots)
1 small jar of pimentos
1 (10 ounce) can of shoe peg corn, drained
1 small jar of green chili peppers, chopped
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can pinto or garbanzo beans, drained and rinsed
1/2 cup sugar
1/2 cup cider vinegar
3/4 cup olive oil
How we make it
Prep all the veggies and beans and place in a large bowl.
Meanwhile, combine sugar, vinegar and oil in a medium saucepan.
Bring to a boil and cook for about 1 1/2 minutes. Allow to cool.
Pour over veggies and refrigerate overnight.
This dish can also be frozen for use later!
This recipe makes a large bowl of Texas Caviar...I estimate the servings at at least 12!
Per serving (based on my estimate of 12):
Calories 295, Total Fat 14.3g, Saturated Fat 2.05g, Trans Fat 0.0g, Cholesterol 0mg, Sodium 119.4mg, Potassium 609mg, Total Carbs 34.4g, Dietary Fiber 6.8g, Sugars 9.92g, Protein 8.63g
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