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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.
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
Step 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)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 40 | |
| Calories 40 | |
| % Daily Value * | |
| Total Fat2g | 3% |
| Saturated Fat0g | 2% |
| Sodium112mg | 5% |
| Total Carbohydrate4g | 1% |
| Dietary Fiber1g | 3% |
| Total Sugars0g | |
| Protein1g | |
| Vitamin C5mg | 23% |
| Calcium10mg | 1% |
| Iron1mg | 3% |
| Potassium65mg | 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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