Texas Caviar

The first time I came across the entry in her food log – “Texas caviar” – I didn’t think too much of it.  After all, as a Northerner transplanted to the South I’m used to coming across things in my clients’ food logs that I’m not entirely familiar with.  Succotash? Butter beans?  Banana pudding, fried okra, and even barbecue – all culinary creations I didn’t know existed until I crossed the Mason-Dixon Line.

Then I saw it everyday on her log for a week.  “Is she eating caviar EVERY DAY?”  I finally asked and she turned over the recipe.

Turns out the very same recipe is one of my best friend’s “go to” dishes for potlucks as well, only she calls it by the slightly less PC-term “Redneck Caviar.”  Whatever you want to call it, it’s easy, it’s delicious and best of all, it’s healthy.

The fixins:

  • 1 can of black-eyed peas (15 oz)
  • 1 can of black beans (15 oz)
  • 1 pint cherry tomatoes, halved or quartered
  • 1/2 onion, chopped
  • 1 bell pepper, chopped
  • 2 jalapenos, chopped
  • 1 bunch green onions, chopped
  • salt + pepper
  • 1/2 cup light Italian dressing or Lime dressing

Everything gathered!

Chop the Toms

And the Onions

Give it a stir....

Add dressing, salt + pepper... and chill!

In case you’re not a visual learner:

  1. Chop tomatoes, onions, green onions, jalapenos and green pepper.  Combine.
  2. Add rinsed black-eyed peas and black beans.
  3. Toss lightly.
  4. Add 1/2 cup salad dressing, a pinch of salt and pepper and the minced garlic.
  5. Allow it to chill at least 2 hours, up to overnight, to blend flavors together.

I like this just as “as is” as a side dish and with the beans in it, you could almost have it be a light meal by itself.  You can also use this a dip, which is how it’s mostly common served.  Of course, best served on a patio on a warm summer night with good friends and cold beers!

(When you look up the calorie count for this, you’ll find a range of 20 cals-200 calories per serving.  This depends mainly on two things: how many servings you make out of it and how much dressing you use.  Play around with it to figure out what works for you.  If I’m eating it as a side dish, I get about 20 servings out of my batch at 140 calories, 10 g of protein and 9 g of fiber.)

Enjoy, ya’ll.

Leave a Reply

Your email address will not be published. Required fields are marked *

*
*