This recipe for Texas Caviar is quick, easy and loaded with all things healthy! Enjoy it as an appetizer with tortilla chips or as a side with some grilled chicken or fish!
Servings: 10 servings
- 1/3 cup olive oil
- 1/4 cup red wine vinegar
- 3 garlic cloves, minced
- 2 tsp. granulated sugar
- 1 lime, juiced
- 1 tsp. kosher salt
- 1/2 tsp. pepper
- 1 15.5-oz. can black-eyed peas, drained and rinsed
- 1 15 oz. can black beans, drained and rinsed
- 1 1/2 cups corn, drained
- 1 cup grape tomatoes, quartered
- 1/2 cup yellow pepper, seeded and chopped
- 1/2 cup orange pepper, seeded and chopped
- 1/2 cup pickled jalapenos, finely chopped
- 6 scallions, finely sliced
You can use either canned corn or fresh corn for this recipe. If you decide to use fresh, just cut the kernels right off the cob.
You can find pickled jalapeños at your local market in the international aisle.
I like to use scallions in my Texas Caviar, but you could substitute red onion.
Calories: 381kcal | Carbohydrates: 5g | Protein: 1g | Fat: 41g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 25g | Trans Fat: 1g | Sodium: 308mg | Potassium: 117mg | Fiber: 1g | Sugar: 2g | Vitamin A: 564IU | Vitamin C: 30mg | Calcium: 15mg | Iron: 1mg