This Texas Caviar recipe came from my mother in law and is a favorite among company. This is a version of salsa that is tasty and filling. It is loaded with fiber and protein, which also makes it balanced. Black-eyed peas, also called cowpeas or crowder peas are a pale-colored dry bean, with a black spot that gives them their name. Black-eyed peas are an excellent source of calcium, vitamin A and folate. They are low in fat and sodium and contain no cholesterol. The grilled corn adds a really nice and subtle smoky flavor to the Texas Caviar. Serve it with baked tortilla chips or pita chips for a low-fat option.
Recipe: Texas Caviar
Summary: This is a version of salsa that is tasty and filling. It is loaded with fiber and protein, which also makes it balanced.
- ¼ cup red wine vinegar
- 1 medium garlic clove, finely chopped
- 1 teaspoon kosher salt
- ½ teaspoon ground cumin
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 1 medium cobs white corn, about 1 pound, shucked
- 1 (15 ounce) can black-eyed peas, drained and rinsed
- 2 jalapenos, finely chopped
- 1 medium Roma tomato, seeded and cut into small dice
- ¾ cup red bell pepper, seeded, cut into small dice
- ½ cup white onion, diced
- 2 tablespoons finely chopped fresh cilantro
- Dressing: Combine vinegar, garlic, salt, cumin, and pepper in a large bowl. While whisking constantly, slowly add oil in a thin stream until completely incorporated; set aside.
- Dip: Heat the oven to 450° or preheat grill. Roast corn until knife tender and golden brown in spots, about 25 minutes. Remove to a cutting board until cool enough to handle, then slice kernels off the cobs; set aside.
- Add black-eyed peas, jalapenos, tomato, bell pepper, onion, and reserved corn to the bowl with the dressing and stir until well coated. Cover and refrigerate for at least 4 hours or overnight. When ready to serve, stir in cilantro and serve with tortilla chips.
Preparation time: 10 minute(s)
Cooking time: 25 minute(s)
Diet type: Vegetarian
Diet tags: Gluten free
Number of servings (yield): 8
Culinary tradition: USA (Southwestern)
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