Texas Caviar
- Number of Servings: 24
Ingredients
Night Before2 - 15 oz cans of Black Eyed Peas1 - 15 oz can of White Shoepeg Corn1 - 15 oz can of Yellow Niblet Corn1 - 15 oz can Black Beans1 - 2.5 oz can of Black Chopped Olives1 - 4 oz can of Green ChillesNext day3 - Chopped Med. Tomatoes1 - Bunch Thinly Sliced Green Onions1/2 Tbs - Minced Garlic1 - Minced Jalapeno Pepper ( 2 if you want spicier)1/2 Cup - Chopped Parsley1 - 16 oz bottle of Italian Dressing
The night before, thouroughly drain the canned veggies. I usually mix them in a colender to drain well, then set the colender in a pot, cover and put in the fridg over night. They should be well drained by morning.
Next day:
Add the rest of the fresh ingredients, mix and pour in the Italian dressing. Mix well. Refrigerate seveal hours. I like to add the ingrediants in the morning and let it set all day.
Serve with Tortillia Chips. Lime Totillia chips go great.
Makes 24, 1/2 cup servings
Note: You can reduce the fat and sodium by using frozen veggies and cooking the beans and black eyed peas from scratch or find low sodium cans.
Number of Servings: 24
Recipe submitted by SparkPeople user SOCCERKIDZ3.
Next day:
Add the rest of the fresh ingredients, mix and pour in the Italian dressing. Mix well. Refrigerate seveal hours. I like to add the ingrediants in the morning and let it set all day.
Serve with Tortillia Chips. Lime Totillia chips go great.
Makes 24, 1/2 cup servings
Note: You can reduce the fat and sodium by using frozen veggies and cooking the beans and black eyed peas from scratch or find low sodium cans.
Number of Servings: 24
Recipe submitted by SparkPeople user SOCCERKIDZ3.
Nutritional Info Amount Per Serving
- Calories: 173.7
- Total Fat: 9.5 g
- Cholesterol: 0.0 mg
- Sodium: 446.2 mg
- Total Carbs: 19.2 g
- Dietary Fiber: 3.3 g
- Protein: 4.1 g
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