Great holiday snack, very easy to make. Looks good on the table"Good catch "naboozer"! You are indeed correct. The three "forgotten" ingredients are added to the mixture just before pouring the pickling liquid over the whole works. I updated the recipe instructions to clarify this info. " - promfh
Yield: 24 Servings Ready in 1 days
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Verified by SunnyJF
|6 ouncesPinto beans; (1/2 can)|
|12 ouncesBlack eyed peas w/ jalapeno; (1 can)|
|12 ouncesWhite shoepeg corn; (1 can)|
|4 ouncesPimento pepper; (small jar)|
|1 cupGreen pepper; chopped|
|1 cupCelery; chopped|
|1 smallOnion; finely chopped|
|3/4 cupCider vinegar|
|1/2 cupVegetable oil|
|1/4 cupSplenda; - or sugar if you wish|
Texas Caviar Preparation
Drain beans, peas, corn and pimento and mix together. Add in the peppers, onion, and celery.
In a saucepan, bring to boil salt, pepper, water, vinegar, oil and sugar. Cool completely before pouring over bean & vegetable 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.
I make this with Splenda to cut the sugar. If calories or carbs aren't your concern use real sugar.
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
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