Texas Caviar, Hold the Fish Eggs
Texas Caviar is a popular dish in Texas, often served as an appetizer or side dish at barbecues and potlucks. It was created in the 1940s by Helen Corbitt, a famous Texas chef, and gained popularity for its refreshing flavors and versatility.
This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Even a beginner can handle preparing this dish. Number of ingredients: 13.
Ingredients
- 2 can Black-eyed peas
- 1 cup Corn kernels
- 1 medium Bell pepper
- 1 small Red onion
- 1 medium Jalapeno pepper
- 1 cup Cherry tomatoes
- 1 cup Cilantro
- 2 tablespoon Lime juice
- 2 tablespoon Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Cumin powder
- 1 teaspoon Salt
- 1 teaspoon Black pepper
Instructions
- In a large bowl, combine black-eyed peas, corn kernels, bell pepper, red onion, jalapeno pepper, cherry tomatoes, and cilantro.
- In a small bowl, whisk together lime juice, olive oil, garlic powder, cumin powder, salt, and black pepper.
- Pour the dressing over the vegetable mixture and toss to combine.
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve chilled and enjoy!
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 23g8%
- Sugars 5g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.