Chile Underground's Texas Caviar

Chile Underground's Texas Caviar is a gluten free, dairy free, lacto ovo vegetarian, and vegan recipe with 8 servings. This hor d'oeuvre has 225 calories, 9g of protein, and 8g of fat per serving. For $1.4 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. 4 people were impressed by this recipe. It is brought to you by Foodista. Head to the store and pick up olive oil, corn, olive oil, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 3 hours. Taking all factors into account, this recipe earns a spoonacular score of 85%, which is outstanding. Similar recipes include Chili Lime Texas Caviar (Cowboy Caviar), Easy Texas Caviar (Cowboy Caviar), and Texas Caviar (Cowboy Caviar).

Servings: 8

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

1 ounce quality balsamic vinegar

1 can (15 oz) black beans, drained

1 can (15 oz) blackeyed peas, drained

1 can canned corn

1/2 bunch fresh cilantro, leaves only

2 cloves garlic

1 pint super-sweet grape tomatoes, quartered

1 green bell pepper, fine-chopped

1 teaspoon ground cumin

3 jalapeño chiles, minced

1 ounce light olive oil

1 ounce extra-virgin olive oil

1 teaspoon dried oregano

2 oz red wine vinegar

1/2 teaspoon each salt, ground black pepper, and garlic powder

1 bunch scallions, including light green tops, sliced across into angled rings

1/2 large yellow onion, nicely chopped

Equipment:

frying pan

mixing bowl

whisk

Cooking instruction summary:

  1. Heat the oil in a large skillet over medium-high heat
  2. Add onion and cook for just a minute or two with stirring
  3. Add bell pepper and stir for another minute
  4. Add minced chiles and tomatoes and stir for only a couple of minutes, to slightly soften the tomatoes
  5. Add the garlic and stir for 30 seconds or so
  6. Transfer skillet contents to a large mixing bowl
  7. Combine in the peas, beans and corn
  8. Stir in the sliced scallions; set aside
  9. In a small mixing bowl, combine remaining ingredients and whisk until smooth
  10. Pour sauce over the Caviar
  11. Take most of the cilantro leaves and mince them
  12. Add minced cilantro to the Caviar
  13. Refrigerate for at least 2 hours.
  14. Garnish with remaining cilantro leaves
  15. Serve with hearty corn chips (no wimpy chips allowed!)

 

Step by step:


1. Heat the oil in a large skillet over medium-high heat

2. Add onion and cook for just a minute or two with stirring

3. Add bell pepper and stir for another minute

4. Add minced chiles and tomatoes and stir for only a couple of minutes, to slightly soften the tomatoes

5. Add the garlic and stir for 30 seconds or so

6. Transfer skillet contents to a large mixing bowl

7. Combine in the peas, beans and corn

8. Stir in the sliced scallions; set aside

9. In a small mixing bowl, combine remaining ingredients and whisk until smooth

10. Pour sauce over the Caviar

11. Take most of the cilantro leaves and mince them

12. Add minced cilantro to the Caviar

13. Refrigerate for at least 2 hours.

14. Garnish with remaining cilantro leaves

15. Serve with hearty corn chips (no wimpy chips allowed!)


Nutrition Information:

Quickview
224 Calories
9g Protein
8g Total Fat
29g Carbs
45% Health Score
Limit These
Calories
224k
11%

Fat
8g
13%

  Saturated Fat
1g
8%

Carbohydrates
29g
10%

  Sugar
4g
5%

Cholesterol
0.0mg
0%

Sodium
267mg
12%

Get Enough Of These
Protein
9g
18%

Folate
169µg
42%

Vitamin C
30mg
37%

Fiber
8g
35%

Manganese
0.56mg
28%

Vitamin K
21µg
20%

Phosphorus
180mg
18%

Iron
3mg
17%

Potassium
572mg
16%

Copper
0.32mg
16%

Magnesium
63mg
16%

Vitamin B1
0.23mg
15%

Vitamin A
686IU
14%

Vitamin E
1mg
12%

Vitamin B6
0.21mg
11%

Zinc
1mg
8%

Vitamin B2
0.13mg
7%

Vitamin B3
1mg
7%

Calcium
54mg
5%

Vitamin B5
0.43mg
4%

Selenium
2µg
3%

covered percent of daily need
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