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Texas Caviar

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Texas Caviar

Nutrition Facts

Texas Caviar
CaloriesCalories
150 Per Serving
ProteinProtein
6g Per Serving
FiberFiber
5g Per Serving
Cost Per ServingCost Per Serving
$1.29
×
Calories 150
Total Fat 4.5 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 2.5 g
Cholesterol 0 mg
Sodium 77 mg
Total Carbohydrate 23 g
Dietary Fiber 5 g
Sugars 6 g
Protein 6 g

Ingredients

Servings   8  

  • 30 ounces canned, reduced-sodium black-eyed peas (drained, rinsed)
  • 2 green onions ((green part only), thinly sliced)
  • 1 ear of corn (cut off cob) OR
  • 1 cup fresh, frozen corn (thawed)
  • 1 small bell pepper, yellow or red, seeded, stems discarded, diced
  • 1/2 cup fresh cilantro (chopped)
  • 3 fresh jalapeño peppers (seeded, diced)
  • 2 cups tomatoes (diced) OR
  • 14.5 oz. canned, no-salt-added, diced tomatoes
  • 3 clove fresh garlic (minced) OR
  • 3 teaspoons jarred, minced garlic
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons lime juice
  • 1/2 teaspoon lime zest
  • 1 teaspoon ground cumin
  • 1/8 teaspoon salt
  • fresh, ground black pepper (to taste)

Directions

Tip: Click on step to mark as complete.

  1. In a medium bowl, combine the black-eyed peas, green onions, corn, bell pepper, cilantro, jalapenos, tomatoes, and garlic.
  2. In a separate bowl whisk together the olive oil, lime juice, zest, and cumin. Pour over vegetables, add salt and pepper and toss together until vegetables are coated completely oil blend. Best if chilled for 2-3 hours.
  3. Serve as a side dish or with whole grain pita chips.
 

Nutrition Facts

Texas Caviar
CaloriesCalories
150 Per Serving
ProteinProtein
6g Per Serving
FiberFiber
5g Per Serving
Cost Per ServingCost Per Serving
$1.29
×
Calories 150
Total Fat 4.5 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 2.5 g
Cholesterol 0 mg
Sodium 77 mg
Total Carbohydrate 23 g
Dietary Fiber 5 g
Sugars 6 g
Protein 6 g

Ingredients

Servings   8  

  • 30 ounces canned, reduced-sodium black-eyed peas (drained, rinsed)
  • 2 green onions ((green part only), thinly sliced)
  • 1 ear of corn (cut off cob) OR
  • 1 cup fresh, frozen corn (thawed)
  • 1 small bell pepper, yellow or red, seeded, stems discarded, diced
  • 1/2 cup fresh cilantro (chopped)
  • 3 fresh jalapeño peppers (seeded, diced)
  • 2 cups tomatoes (diced) OR
  • 14.5 oz. canned, no-salt-added, diced tomatoes
  • 3 clove fresh garlic (minced) OR
  • 3 teaspoons jarred, minced garlic
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons lime juice
  • 1/2 teaspoon lime zest
  • 1 teaspoon ground cumin
  • 1/8 teaspoon salt
  • fresh, ground black pepper (to taste)

Directions

Tip: Click on step to mark as complete.

  1. In a medium bowl, combine the black-eyed peas, green onions, corn, bell pepper, cilantro, jalapenos, tomatoes, and garlic.
  2. In a separate bowl whisk together the olive oil, lime juice, zest, and cumin. Pour over vegetables, add salt and pepper and toss together until vegetables are coated completely oil blend. Best if chilled for 2-3 hours.
  3. Serve as a side dish or with whole grain pita chips.
 

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