Texas Caviar

Updated:Apr 9,2014
 


SCwH-Texas Caviar

Texas Caviar

Description

American

8 servings

About $1.29 per serving


2 (15 oz.) cans reduced sodium, black-eyed peas, drained and rinsed
2 green onions, green parts only, thinly sliced
1 ear of corn, cut off cob or 1 cup “fresh frozen” corn
1 yellow or red bell pepper, seeds and stems removed, diced small
½ cup fresh cilantro, chopped
3 fresh jalapenos, seeds removed, diced small
2 cups tomatoes, diced small or 1 (14.5 oz.) can of no-salt canned diced tomatoes
3 cloves garlic, minced or 3 teaspoon minced from jar
2 tablespoon extra-virgin olive oil
2 tablespoon lime juice
½ teaspoon lime zest
1 tsp. ground cumin
? teaspoon salt
Freshly ground black pepper, to taste

  1. In a medium bowl, combine the black-eyed peas, green onions, corn, bell pepper, cilantro, jalapenos, tomatoes, and garlic.
  2. In a separate bowl whisk together the olive oil, lime juice, zest, and cumin. Pour over vegetables, add salt and pepper and toss together until vegetables are coated completely oil blend. Best if chilled for 2-3 hours.
  3. Serve as a side dish or with whole grain pita chips.

Per serving:
Calories150
Total Fat4.5 g
Saturated Fat0.5 g
Trans Fat0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat2.5 g
Cholesterol 0 mg
Sodium77 mg
Carbohydrates23 g
Dietary Fiber5 g
Total Sugars6 g
Protein 6 g

Recipe copyright © 2014 American Heart Association. This recipe is brought to you by the American Heart Association’s Simple Cooking with Heart ® Program. For more simple, quick and affordable recipes, visit heart.org/simplecooking.