Great holiday snack, very easy to make. Looks good on the table

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Name: Texas Caviar
Prep time: 30 min
Cook time: 23 h 30 min
Total time: 30 min
Yield: 18
Cuisine: TexMex
Ingredients: 6 ounces Pinto beans (1/2 can); 12 ounces Black eyed peas w/ jalapeno (1 can); 12 ounces White shoepeg corn (1 can); 4 ounces Pimento pepper (small jar); 1 cup Green pepper chopped; 1 cup Celery chopped; 1 small Onion finely chopped; 1 teaspoon Salt; 1/2 teaspoon Pepper; 1 tbs Water; 3/4 cup Cider vinegar; 1/2 cup Vegetable oil; 1/4 cup Splenda - or sugar if you wish

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INGREDIENTS

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

INSTRUCTIONS

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 bed 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.

NOTES

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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promfh

Big Texas serving, big Texas taste
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Nutrition

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Serving Size: 1 Serving (81g)
Recipe Makes: 18 Servings

Calories: 96
Calories from Fat: 43 (45%)

Amt Per Serving		% DV

	Total Fat 4.7g	6 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 2.9g
	Polyunsanturated Fat 1.4g
Cholesterol 0mg		0 %
Sodium 98.2mg		3 %
Potassium 112.1mg		3 %
Total Carbohydrate 12g		4 %
	Dietary Fiber 2g	8 %
	Sugars, other 10g
Protein 2.3g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 96

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REVIEWS

tonileebug

11y

promfh

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.

12y

naboozer

Am 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.

12y

Msdeleon

I 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.

12y

Frenchjl

We served this at our Christmas party. It was a big hit.

12y

promfh

[I made edits to this recipe.]

14y

talheure

Carb-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!

14y

Roadqueenie

I used fresh cilantro and instead of marinade I cheated and used fat free Italian dressing and cut down on sugar.

14y

PRL182

I 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.

15y

promfh

I 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".

18y

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INGREDIENTS

INSTRUCTIONS

NOTES

Nutrition

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