Texas Caviar
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 serving black bean 1/4 cup dry = 1 serving (by GCARMENET) 70 gram(s) Beans, Dried, Small Red Beans, Great Value (1/4c dry = 35g, 13 serv per 1 pound) (by MZTRACY) 140 gram(s) Beans, Dried, Chick Peas (Garbanzos), Great Value (1/4c dry = 35g, 13 serv per 1 pound) (by MZTRACY) 4 tbsp Lime Juice, juice of 1 lime 3 serving Cilantro, fresh chopped 1/4cup (by MINDYYY) 0.75 cup Red Onion Raw (1/4 cup, 40g or 1.4oz) 0.5 cup Bell peppers (Green, Red, Yellow, Orange)
If using dried beans, start a day or more ahead of time. Soak each type of bean separately. You will cook them separately, too. For me, the black beans took 90 minutes of simmering with the lid on, the red beans took approximately 60 minutes, and the garbanzo beans took 45 minutes. Be sure to check for tenderness before assuming they are done. Drain and allow to cool. May substitute can beans. Just be sure to drain and rinse. Squeeze the juice from 2 limes in a large mixing bowl. You can add more to taste. These were all I had on hand. Wash off the cilantro and dry on paper towels. Wash and chop the bell pepper. Wash and chop the red onion. Chop the cilantro once it has dried. Mix in all ingredients. I like to store mine in a zipper plastic bag to save space and ensure that the spices and juice marinate evenly.
Serving Size: Makes six servings
Serving Size: Makes six servings
Nutritional Info Amount Per Serving
- Calories: 131.5
- Total Fat: 1.5 g
- Cholesterol: 0.0 mg
- Sodium: 23.2 mg
- Total Carbs: 31.3 g
- Dietary Fiber: 15.0 g
- Protein: 10.6 g
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