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:
- Heat the oil in a large skillet over medium-high heat
- Add onion and cook for just a minute or two with stirring
- Add bell pepper and stir for another minute
- Add minced chiles and tomatoes and stir for only a couple of minutes, to slightly soften the tomatoes
- Add the garlic and stir for 30 seconds or so
- Transfer skillet contents to a large mixing bowl
- Combine in the peas, beans and corn
- Stir in the sliced scallions; set aside
- In a small mixing bowl, combine remaining ingredients and whisk until smooth
- Pour sauce over the Caviar
- Take most of the cilantro leaves and mince them
- Add minced cilantro to the Caviar
- Refrigerate for at least 2 hours.
- Garnish with remaining cilantro leaves
- 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:
covered percent of daily need
