PammyJo
08-03-2005, 03:52 PM
Longhorn Caviar http://i.timeinc.net/web/recipefinder/i/hex/clear.gif
This Texas "caviar" is made from black-eyed peas rather than fish eggs. Texans say you need to make it one to three days ahead so the flavors will mellow.
http://i.timeinc.net/web/recipefinder/i/hex/clear.gifhttp://images10.fotki.com/v206/photos/3/36840/1018447/cl_3091_1_m-vi.jpg
1 1/2 cups chopped seeded tomato
1/3 cup thinly sliced green onions
2 tablespoons canned chopped green chiles
2 tablespoons white wine vinegar
1 tablespoon minced seeded jalapeño pepper
1 tablespoon chopped fresh cilantro
1 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon pepper
1 garlic clove, minced
1 (15.8-ounce) can black-eyed peas, drained
Jalapeño slices (optional)
Cilantro sprigs (optional)
Combine all ingredients in a bowl. Cover and chill. Garnish with jalapeño slices and cilantro sprigs, if desired. Serve with baked tortilla chips.
Yield: 3 1/2 cups (serving size: 1/4 cup)
NUTRITION PER SERVING
CALORIES 31(17% from fat); FAT 0.6g (sat 0.1g,mono 0.3g,poly 0.1g); PROTEIN 2g; CHOLESTEROL 0.0mg; CALCIUM 10mg; SODIUM 105mg; FIBER 0.7g; IRON 0.5mg; CARBOHYDRATE 5g
Points: 0.5
This Texas "caviar" is made from black-eyed peas rather than fish eggs. Texans say you need to make it one to three days ahead so the flavors will mellow.
http://i.timeinc.net/web/recipefinder/i/hex/clear.gifhttp://images10.fotki.com/v206/photos/3/36840/1018447/cl_3091_1_m-vi.jpg
1 1/2 cups chopped seeded tomato
1/3 cup thinly sliced green onions
2 tablespoons canned chopped green chiles
2 tablespoons white wine vinegar
1 tablespoon minced seeded jalapeño pepper
1 tablespoon chopped fresh cilantro
1 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon pepper
1 garlic clove, minced
1 (15.8-ounce) can black-eyed peas, drained
Jalapeño slices (optional)
Cilantro sprigs (optional)
Combine all ingredients in a bowl. Cover and chill. Garnish with jalapeño slices and cilantro sprigs, if desired. Serve with baked tortilla chips.
Yield: 3 1/2 cups (serving size: 1/4 cup)
NUTRITION PER SERVING
CALORIES 31(17% from fat); FAT 0.6g (sat 0.1g,mono 0.3g,poly 0.1g); PROTEIN 2g; CHOLESTEROL 0.0mg; CALCIUM 10mg; SODIUM 105mg; FIBER 0.7g; IRON 0.5mg; CARBOHYDRATE 5g
Points: 0.5