Texas Caviar (Cowboy Caviar)
Nutritional breakdown is for the texas caviar, NOT the chips you serve with it. Those you will need to add separately.
Calories 35 (16% from fat)
Fat 0.6 gram
Saturated Fat 0 gram
Trans Fat 0 gram
Chol. .12 mg.
Sodium 124 mg.
Carb. 5.7 gram
Fiber 1.6 gram
Sugar 1 gram
Sugar Alcohol 0 gram
Protein 1.7 gram
1 can (15.5 oz.) blackeye peas, drained
1 can (15.5 oz.) pinto beans, drained
(We used Goya Low Sodium Pinto Beans.)
1 can (15.25 oz) no salt added sweet corn, drained
4 Tbsp. jalapeno peppers, diced
1 red pepper diced (approx. 1 1/4 cups)
1 green pepper diced (approx. 1 1/4 cups)
1/2 cup celery, diced
1 cup onions, finely choped
3/4 cup apple cider vinegar
1 Tbsp. water
1 Tbsp. olive oil
1 cup Splenda (or Stevia)
1/2 tsp. salt
1/2 tsp. black pepper, ground
(You will need to purchase some kind of baked chips to serve along with this recipe. We recommend Baked Tostitos Scoops.)
This appetizer is higher in sodium, so if you're on a low sodium diet you should choose something else.
This recipe was submitted by Chris Majak in Alaska. After 8 years of recipe testing, it was the single best received appetizer we've ever tried. It has a surprisingly sweet but tangy taste that must be experienced to be believed.
1. After draining the liquid off the first three ingredients, blackeyed peas, pinto beans and corn, put them in a colander and rinse them off. This will help reduce the sodium. Then put them in a bowl along with the next five ingredients, jalapeno peppers through onion.
2. In a small pot, combine the six remaining ingredients, apple cider vinegar through black pepper. Bring it to a boil and make sure it's mixed thoroughly. Then pour it over the top of the vegetable mixture.
3. Cover the mixture and refigerate for at least 2 hours. You can make this the day before a party to save time. Just before serving, drain the liquid off and put the mixture in a bowl. Serve it with baked chips or baked scoops.
Yield: 32 Servings (Each serving is approximately 1 heaping tablespoon.)