TEXAS CAVIAR RECIPE

TEXAS CAVIAR RECIPE

TEXAS CAVIAR RECIPE
good holiday snack, very easy to make. Looks good on the table

Ingredients of TEXAS CAVIAR RECIPE
6 ounces Pinto beans (1/2 can)
12 ounces Blackeyed peas w/ jalapeno (1 can)
12 ounces White shoepeg corn (1 can)
4 ounces Pimento pepper (small jar)
1 cup Green pepper chopped
1 cup Celery chopped
1 small Onion finely chopped
1 teaspoon Salt
1/2 teaspoon Pepper
1 tbs Water
3/4 cup Cider vinegar
1/2 cup Vegetable oil
1 cup Splenda - or sugar if you wish

Description of TEXAS CAVIAR RECIPE
Drain beans, peas, corn and pimento and mix together

In a saucepan, bring to boil salt, pepper, water, vinegar, oil and sugar. Cool completely before pouring over bean mixture. Marinate at least 24 hours before serving. Drain and serve on a leaf of lettuce. Serve low carb tortilla chips alongside. Store in saved marinade. Keeps in refrigerator for 2 months

Low Carb Tortilla Chips:

I take low-carb tortillas, cut them in wedges, spray them lightly with oil and bake them until crisp. Sprinkle a bit of sea salt in them if you desire.

Each (3/4 cup) serving (excluding any chips) contains an estimated:

Cals: 107, FatCals: 44, Total Fat: 5g

SatFat: 1g, PolyFat: 3g, MonoFat: 1g

Chol: 0mg, Na: 174mg, K: 210mg

TotCarbs: 14g, Fiber: 3g, Sugars 3g

NetCarbs: 11g, Protein: 2g

TEXAS CAVIAR RECIPE
Servings: 8 Servings/Total Time (median): 0 : 15 Active Time: 12 : 20

Source - Bigoven.com