PP: Texas Caviar
Chef: Jessica Meyer Altman; Garden Fresh Foodie
Makes: 15 Servings
Prep Time: 10 minutes
Cook Time: 2 minutes
Total Time: 12 minutes
INGREDIENTS
- 1-15 oz. can pinto beans (or 1¾ c cooked beans)
- 1-15 oz can black eyed peas (or 1¾ c cooked beans)
- 2 c fresh or frozen corn (raw), if frozen, thaw by running water over and strain
- 1-15 oz can diced tomatoes or 2 c fresh chopped tomato
- 4 oz of pimentos-drained
- 1 large chopped red/orange or green pepper-about 2 c
- 1 c scallions, chopped or ½ c minced red onion
- ½ c chopped parsley/fresh minced basil or cilantro, or combo
Sauce
- ½ c apple cider vinegar +2 T
- 2 T maple syrup
- 2 cloves garlic
- ½ t kosher salt
- 1 t ground pepper
DIRECTIONS
- Drain and rinse beans if using canned, adding pimentos, tomatoes (with juice), peppers, scallions, and basil/parsley and place in a medium sized.
Sauce
- Bring sauce ingredients to a boil in a pot and pour over caviar ingredients
- Mix well.
- Chill overnight. Best the next day. Serve with chips, fresh scooping veggies, or topped on some greens for a great salad!
Jessica Meyers Altman
Associate Professor of Whole Food Nutrition & Living
"Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it's the only thing that ever has." Margaret Mead
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