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Texas Caviar
Source: dLife

A delicious appetizer made with black-eyed peas, and plenty of Tex-Mex spices.

Prep Time: 20 minutes
Cook Time: 0 minutes
Difficulty: Easy

Nutrition Facts

Makes 20 servings
Amount Per Serving
Calories 71.2
Total Carbs 6.4 g
Dietary Fiber 1.5 g
Sugars 1.1 g
Total Fat 4.5 g
Saturated Fat 0.6 g
Unsaturated Fat 0.4 g
Potassium 83.7 mg
Protein 2.1 g
Sodium 10.6 mg
Dietary Exchanges
1 Fat , 1/2 Vegetables , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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0 1/2 cup  fresh chopped onion
2 each  fresh tomatoes
0 1/2 cup  fresh cilantro
1 oz  chopped green bell peppers
1 tsp  minced garlic
4 each  fresh green onions
28 oz  Peas, black eyed, unsalted, canned
1 each  whole jalapeno pepper
0 1/2 tsp  black pepper
0 1/4 tsp  salt
3 tbsp  red wine vinegar
3 tbsp  olive oil
  1. Chop tomatoes and cilantro.
  2. Remove roots and top 1" of green onion. Wash and thinly slice.
  3. Drain and rinse black-eyed peas.
  4. Remove membrane and seeds from jalapeƱo pepper, and finely dice.
  5. In serving bowl, combine all ingredients, mix, and refrigerate for up to 2 hours.

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