Texas Caviar

Ingredients

• 2 16-ounce cans black-eyed peas
• 4 scallions, green parts only, minced
• 2 to 3 jalapeno peppers, seeded and minced
• ¼ cup chopped fresh cilantro
• ½ cup corn oil
• ¼ cup fresh lime juice
• ¼ cup apple cider vinegar
• Salt and freshly ground black pepper to taste
• Round tortilla chips

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    438 calories; 28 grams fat; 3 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 15 grams polyunsaturated fat; 34 grams carbohydrates; 8 grams dietary fiber; 1 gram sugars; 11 grams protein; 671 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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3 cups

Preparation

1. Drain the peas well, rinse under running water and drain again. Transfer to a bowl. Add the scallions, jalapenos and cilantro and toss to mix. Whisk together the oil, lime juice and vinegar and pour over the beans. Toss to coat. Season with salt and pepper to taste.
2. Transfer to a large glass jar or airtight plastic container. Marinate the mixture for three to five days, turning the jar occasionally to mix the ingredients.
3. To serve, spoon the peas into a shallow glass bowl. Serve with chips for scooping.