225 kcalTexas Caviar
140 min serves 8
VeganGluten-FreeDairy-Free
9gprotein30gcarbs8gfat
Ingredients
- •1 ounce quality balsamic vinegar
- •15 oz black beans
- •15 oz blackeyed peas
- •1 can corn
- •½ bunch cilantro
- •2 cloves garlic
- •1 pint super-sweet grape tomatoes
- •1 bell pepper
- •1 teaspoon ground cumin
- •3 jalapeño chiles
- •2 ounces olive oil
- •1 teaspoon oregano
- •2 oz red wine vinegar
- •½ teaspoon salt
- •1 bunch scallions
- •½ large onion
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Method
From foodista.com — read the original
- Heat the oil in a large skillet over medium-high heat
- Add onion and cook for just a minute or two with stirring
- Add bell pepper and stir for another minute
- Add minced chiles and tomatoes and stir for only a couple of minutes, to slightly soften the tomatoes
- Add the garlic and stir for 30 seconds or so
- Transfer skillet contents to a large mixing bowl
- Combine in the peas, beans and corn
- Stir in the sliced scallions; set aside
- In a small mixing bowl, combine remaining ingredients and whisk until smooth
- Pour sauce over the Caviar
- Take most of the cilantro leaves and mince them
- Add minced cilantro to the Caviar
- Refrigerate for at least 2 hours.
- Garnish with remaining cilantro leaves
- Serve with hearty corn chips (no wimpy chips allowed!)
Dietary labels come from the recipe’s source data — double-check the ingredients if you’re cooking for an allergy.
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Recipe and photo via Spoonacular · original recipe at foodista.com