Our Veggie Kitchen

I was scanning the internet for some good-luck black eyed pea ideas this new year. I came up with this dish, entitled Texas Caviar. I got the original recipe from a fellow Oregonian (see it here) and it's naturally vegan. Black Eyed Peas, tomatoes, onions, peppers and cilanto in a sweet & tangy sauce make for a delicious salsa. I wasn't sure about avocado and I added some the next day, which was even better.



Texas Caviar
2 15 oz cans Black Eyed Peas, drained & rinsed
1 can Hominy or corn, drained & rinsed
3 Tomatoes, diced
2 Jalapeno peppers, seeded & diced fine
1 Green, red or yellow bell pepper, seeded & diced
3 cloves garlic, minced
1/2 sweet onion, diced
1/2 bunch cilantro, chopped fine
1 avocado, cubed

Sauce:
1/4 cup lime juice
1/3 cup white wine vinegar
1/4 cup sugar
2 tbs olive oil
1/2 tbs salt
1/2 tbs paprika

For the sauce, combine the vinegar and sugar and microwave until the sugar is dissolved. Add the lime juice, olive oil, salt and paprika. Set aside.

Combine the remaining ingredients, except the avocado in a mixing bowl. Pour the sauce over and fold into the salsa. Cover and refrigerate for several hours or overnight. Before serving, cube the avocado and stir into the salsa. Serve with chips or just east a bowl with a spoon.

8 Servings: 213 cal (8g fat, 32g fat, 7g carbs)