Great holiday snack, very easy to make. Looks good on the table
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
tonileebug 3y ago
promfh 4y agoGood 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.
naboozer 4y agoAm I missing something? 11 people reviewed this and I didn't see one person mention that the author doesn't tell you what to do with 3 of the main ingrediants. the pepper, onion and celery are just ignored. It is a real pain when you are halfway into a recipe to discover something like this.
Msdeleon 4y agoI make this recipe often as an appetizer. I don't use sugar and it's just as delicious and easier since you don't need to use the stove.
Frenchjl 4y agoWe served this at our Christmas party. It was a big hit.
promfh 5y ago[I made edits to this recipe.]
talheure 6y agoCarb-count seems low for such a large serving plus tortilla chips. a 3-T serving of beans = 17 grams carb, so I'm not sure how 3/4 c = 14 grams. Help? In any case, it's a very tasty choice in controlled amounts for my favorite diabetic. I've made other changes to make it more heart-healthy and savory: 1 T oil from a jar of sun-dried tomatoes instead of called-for vegetable oil 1 T Splenda (baking type, or 1 pack of regular) instead of 1 cup Added 4 T lime juice 1/2 t cayenne 1/2 t cumin 1/2 bunch fresh cilantro, chopped fine Marinated overnight, no need to drain. Delish!
Roadqueenie 6y agoI used fresh cilantro and instead of marinade I cheated and used fat free Italian dressing and cut down on sugar.
PRL182 6y agoI made this early in the am today by 2 pm it had been marinating 8 hours. I toasted tortillas and lightly salted them then served the caviar and chips to my husband along with his usual sandwich at lunch. He ate it all and loved it. I must say I love it too. The only thing I did differently was use the whole can of pinto beans. This is going to reappear on the menu tomorrow evening at dinner with another recipe I found on Big Oven "Southwestern Chicken Skillet". BTW, great picture! Gotta go put the rest of my caviar in jars and store in my "chill chest". Oh almost forgot, I think I will try the idea with the mango and jalapeno for the next family gathering and maybe a little cilantro too.
promfh 9y agoI added some chopped mango and finely diced jalapeno to the latest batch. The office gang descended on it like a starving chihuahua on a pork chop. A double batch disappeared in about 4 hours of "snacking".