You don’t have to be from the big state of Texas to appreciate the big taste of this healthy, easy-to-prepare dish!
- Posted on Jun 16, 2015
My sister Jamie turned me on to this recipe at our last family reunion. As dozens of cousins ran around barefoot and giggling, Jamie set down a colorful dish in the center of the wooden picnic table. The fresh bowl of beans, peppers, tomatoes and corn satisfied kids and adults alike. My own five sons enjoy it as a snack by the pool, or even for a light summer dinner all by itself.
|2 15-oz. cans black-eyed peas, drained and rinsed||½ c. fresh cilantro, chopped|
|1 15-oz. can black beans, drained and rinsed||1 clove garlic, minced|
|1 15-ounce can kidney beans, drained and rinsed||⅓ c. extra virgin olive oil|
|3 medium tomatoes, chopped||⅓ c. red wine vinegar|
|1 red bell pepper, seeded and chopped||¼ c. sugar|
|1 green bell pepper, seeded and chopped||1 tsp. salt|
|1 jalapeño pepper, seeded and chopped||½ tsp. black pepper|
|½ red onion, chopped||2 stalks green onions, sliced, if desired|
|1 c. cooked corn, frozen or fresh||avocados, cubed, if desired|
1. Mix peas, beans, tomatoes, peppers, onion, corn, cilantro and garlic in large bowl.
2. Combine olive oil, vinegar, sugar, salt and black pepper in small bowl and stir with a wire whisk.
3. Pour dressing over caviar and toss. Refrigerate for an hour.
4. Add avocado and green onion, if desired. Serve in taco shell bowls or with corn chips.
Nutritional Information: Calories: 410; Fat: 18g; Cholesterol: 0mg; Sodium: 930mg; Total Carbohydrates: 53g; Dietary Fiber: 13g; Sugars: 12g; Protein: 14g.
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