Texas Caviar
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
My aunt introduced me to this amazing recipe during our recent Thanksgiving potluck, and it quickly became the star appetizer for the evening. This salsa-like dip is great served with chips, and can also be used in salads or atop grilled chicken and fish.
Ingredients
1 can black-eyed peas
1 can black beans
1 can white Shoepeg corn
1/2 cup diced chilies
1/2 cup red onion, finely chopped
1 green pepper, finely chopped
1 red pepper, finely chopped
3/4 cup apple cider vinegar
1/2 cup vegetable oil
1 Tablespoon water
1/2 cup Splenda
1 teaspoon salt
1 teaspoon pepper
Instructions
Drain and rinse the black eyed peas and black beans and combine them in a large bowl with the drained corn.
Combine the apple cider vinegar, vegetable oil, water, Splenda, salt and pepper in a saucepan and bring to a boil.
Allow the marinade to simmer for 3-4 minutes and then remove it from the heat and let it cool to room temperature.
Add the chilies, finely chopped peppers and red onion to the bowl of mixed vegetables.
Pour the cooled cider marinade over the vegetable mixture and store it in the refrigerator for 24 hours.
Drain the liquid from the mixture and spoon into serving dish.
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Comments
Register or log in to add a comment