This Texan version of the extravagant hors d’oeurve makes a brilliant appetizer that won’t break your bank! Typical Texas caviar consists of a black-eyed pea salad dressed in vinaigrette. Our recipe kicks it up a couple notches with a spectrum of crunchy, juicy veggies that pack a flavor punch.
Nutrient-rich whole foods like avocado, red onions, bell peppers, corn kernels and jalapenos are sliced, diced, and whisked together in a delectable mixture of olive oil, lime juice, and savory spices. Pair the colorful dish with some baked tortilla chips, and you’ve got a surefire hit at your next dinner party!
Yields: 6 servings | Calories: 176 | Total Fat: 8g | Saturated Fat: 1g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 298mg | Carbohydrates: 23g | Fiber: 9g | Sugar: 3g | Protein: 6g | SmartPoints: 5
- 1 (15-ounce) can black beans, rinsed and drained
- 1 avocado, pitted, peeled, and diced
- 1 tomato, diced
- 3/4 cup completely thawed frozen corn kernels or corn kernels from boiled and cooled corn cobs
- 1/2 cup diced red onion
- 1 red bell pepper, stemmed, seeded, and diced
- 1- 2 jalapeños, optional, more or less depending on spiciness desired, stemmed, seeded, and chopped finely
- 1/4 cup finely chopped cilantro leaves
- 1-1/2 tablespoons freshly squeezed lime juice (from about 1 lime)
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon kosher or sea salt
- 1/4 teaspoon paprika
- 1/8 teaspoon black or cayenne pepper (cayenne for spicier)
Whisk oil, lime, salt, paprika, and pepper together.
Toss all of the other ingredients with the dressing.
Serve as a dip for baked tortilla chips or as a small salad.
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