Texas Caviar


  • 1 15.8-ounce can black-eyed peas

  • 1/2 cup diced red onion

  • 1/4 cup diced green pepper

  • 1 clove garlic, minced

  • 2 tbsp vinegar

  • 1 tbsp extra-virgin olive oil

  • 1/2 cup chopped fresh cilantro


Drain and rinse the black-eyed peas and place in a bowl. Add red onion, green pepper, and minced garlic and stir. Whisk the vinegar and oil together and pour over the vegetables. Add cilantro and toss gently. Refrigerate overnight to chill and let flavors blend.

Serves 4

Each 1/2-cup serving contains about 115 calories, 3 g fat (5 g saturated fat, 0 g trans fat), 0 mg cholesterol, 430 mg sodium, 16 g carbohydrates, 3 g dietary fiber, 1 g sugars, and 5 g protein.