Name: Texas Caviar
Yield: 12 (1/4-cup) servings
Ingredients: 1 can black-eyed peas (drained and rinsed, 15-ounce); 1/4 cup finely chopped green bell pepper; 1/3 cup finely chopped tomatoes; 1/3 cup finely chopped red onion; 1/3 cup finely chopped green onions; 1/3 cup frozen or canned corn; 1 tablespoon finely chopped jalapeños (found in jar); 3 tablespoons red wine vinegar or seasoned red wine vinegar; 2 teaspoons olive oil

Texas Caviar

One of those popular salsa-style dips you can whip up with little effort. The longer it sits, the better it gets, so make ahead of time.

Servings 12 (1/4-cup) servings

Ingredients

1 can black-eyed peas drained and rinsed, 15-ounce
1/4 cup finely chopped green bell pepper
1/3 cup finely chopped tomatoes
1/3 cup finely chopped red onion
1/3 cup finely chopped green onions
1/3 cup frozen or canned corn
1 tablespoon finely chopped jalapeños found in jar
3 tablespoons red wine vinegar or seasoned red wine vinegar
2 teaspoons olive oil

Servings 12 (1/4-cup) servings

Ingredients

1 can black-eyed peas drained and rinsed, 15-ounce
1/4 cup finely chopped green bell pepper
1/3 cup finely chopped tomatoes
1/3 cup finely chopped red onion
1/3 cup finely chopped green onions
1/3 cup frozen or canned corn
1 tablespoon finely chopped jalapeños found in jar
3 tablespoons red wine vinegar or seasoned red wine vinegar
2 teaspoons olive oil

Instructions

In a bowl, combine all the ingredients. Cover and marinate at room temperature for 2–3 hours, stirring occasionally. Refrigerate after serving.

Nutritional Info

Calories 43, Calories from fat (%) 16, Fat (g) 1, Saturated Fat (g) 0, Cholesterol (mg) 0, Sodium (mg) 130, Carbohydrate (g) 7, Dietary Fiber (g) 2, Sugars (g) 1, Protein (g) 2, Diabetic Exchanges: 1/2 starch