Texas Caviar
Recipe type: Appetizer
Cuisine: Dip
Prep time: 
Cook time: 
Total time: 
Serves: 15
Texas Caviar gets a healthy redo
  • 1-15 oz. can pinto beans (or 1¾ cup cooked beans)
  • 1-15 oz can black eyed peas (or 1¾ cup cooked beans)
  • 2 cups fresh or frozen corn (raw), if frozen, thaw by running water over and strain
  • 1-15 oz can diced tomatoes or 2 cups fresh chopped tomato
  • 4 oz of pimentos-drained
  • 1 large chopped red/orange or green pepper-about 2 cups
  • 1 cup scallions, chopped or ½ cup minced red onion
  • ½ cup chopped parsley/fresh minced basil or cilantro, or combo
  • ½ cup apple cider vinegar +2 tbsp
  • 2 tbsp maple syrup
  • 2 cloves garlic
  • ½ tsp kosher salt
  • 1 tsp ground pepper
  1. Drain and rinse beans if using canned, adding pimentos, tomatoes (with juice), peppers, scallions, and basil/parsley and place in a medium sized bowlMixing Sauce For Texas Caviar
  2. Bring sauce ingredients to a boil in a pot and pour over caviar ingredients
  3. Chill 2 hours-overnight. Best the next day. Serve with homemade baked tortilla chips, fresh scooping veggies, or topped on some greens or sweet potato for a great main meal!
265 mg potassium, 51% Vitamin C, 21% Vitamin A, 7% iron. 3% calcium
Nutrition Information
Serving size: 1/15 Calories: 80 Fat: .5 g Carbohydrates: 16.3 g Fiber: 3.5 g Protein: 4 g Cholesterol: 0 mg
Recipe by Garden Fresh Foodie at http://www.gardenfreshfoodie.com/appetizers/texas-caviar/