Classic Texas Caviar

During the holiday season, we are often greeted with party food which are high in salt, fat and sugar.  This Classic Texas Caviar is a wonderful appetizer for potluck as it feeds a crowd.  It is very filling and flavourful, and full of healthy protein and fiber.

The Classic Texas Caviar recipe is adapted from Pam Anderson and it serves a large party.  Ken and Frank made this healthy appetizer.  Ken and Frank are the oldest seniors in the South Arm Cooking Club for seniors.  Can you guess their age?

Ken and Frank are two of the active members of the cooking club.  Check back the next post to see if you guess their age right?

Ingredients

• 2 (15.8 ounce) cans black-eyed peas or black beans, rinsed and drained
• 1 (14.5 ounce) can diced tomatoes, drained
• 1 jalapeño, stemmed, seeded and minced, optional
• 1 small onion, cut into small dice
• 1/2 yellow bell pepper, stemmed, seeded and cut into small dice
• 1/4 cup chopped fresh cilantro
• 6 tablespoons red wine vinegar
• 6 tablespoons olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 1/2 teaspoon ground cumin

Instructions

Rinse and drain the beans.

In a large bowl, combine the beans and tomatoes.

Add the rest of the ingredients; cover and refrigerate 2 hours or up to 2 days.

Before serving, adjust seasonings to taste, adding extra vinegar, salt and pepper.  Transfer to a serving bowl, and serve with baked pita chips or tortilla chips. Ken and Frank, thank you for making the Classic Texas Caviar.

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Categorized Under: 2009 • Appetizer • Bean • Vegetarian

Tagged Under: Appetizer • Black Bean • Community Kitchen • Recipe