Texas Caviar

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Texas Caviar Ingredients

6 ounces Pinto beans (1/2 can)	1 teaspoon Salt
12 ounces Blackeyed peas w/ jalapeno (1 can)	1/2 teaspoon Pepper
12 ounces White shoepeg corn (1 can)	1 tbs Water
4 ounces Pimento pepper (small jar)	3/4 cup Cider vinegar
1 cup Green pepper chopped	1/2 cup Vegetable oil
1 cup Celery chopped	1 cup Splenda - or sugar if you wish
1 small Onion finely chopped

Instructions for Texas Caviar

Drain beans, peas, corn and pimento and mix together

In a saucepan, bring to boil salt, pepper, water, vinegar, oil and sugar. Cool completely before pouring over bean mixture. Marinate at least 24 hours before serving. Drain and serve on a leaf of lettuce. Serve low carb tortilla chips alongside. Store in saved marinade. Keeps in refrigerator for 2 months

Low Carb Tortilla Chips:
I take low-carb tortillas, cut them in wedges, spray them lightly with oil and bake them until crisp. Sprinkle a bit of sea salt in them if you desire.

Each (3/4 cup) serving (excluding any chips) contains an estimated:
Cals: 107, FatCals: 44, Total Fat: 5g
SatFat: 1g, PolyFat: 3g, MonoFat: 1g
Chol: 0mg, Na: 174mg, K: 210mg
TotCarbs: 14g, Fiber: 3g, Sugars 3g
NetCarbs: 11g, Protein: 2g

Main Ingredient: BeansCuisine: TexMex

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