Mississippi Caviar

This recipe is delicious and beautiful. It will be a hit when you take it to a tailgating party OR when you make it and snack on it all week long.

  • 1 (15-ounce can) black-eyed peas, rinsed, drained
  • 1 (15-ounce can) black beans, rinsed, drained
  • 1 (15-ounce can) corn, drained
  • 2 small plum tomatoes, diced
  • 1 medium bell pepper (green, red, orange, or yellow), diced
  • 3 cloves garlic, minced
  • 1 small jalapeño pepper, finely diced
  • ½ cup fresh cilantro, chopped
  • 1 small onion, diced
  • Juice and zest of one lemon
  • 2 tablespoons white vinegar
  • 1 ½ tablespoons extra virgin olive oil
  • ¼ teaspoon paprika
  • ½ teaspoon oregano
  • ½ teaspoon cumin
  • ¼ teaspoon kosher salt

Mix together peas, beans, corn, tomatoes, bell pepper, garlic, jalapeno, cilantro, and onion in a medium bowl.  Whisk together lemon juice and zest, vinegar, olive oil, paprika, oregano, cumin and salt. Toss into vegetable mixture.

Chill until serving time.

Yield: 12 (1/2cup servings)
Nutrient Breakdown: Calories 80, Fat 2g (0g saturated fat), Cholesterol 0mg, Sodium 280mg, Carbohydrate 15g, Fiber 4g, Protein 4g.
Carbohydrate Choice: 1 Carbohydrate
Percent Daily Value: 8% Vitamin A, 4% Calcium, 6% Iron, 35% Vitamin C
Diabetes Exchanges: 1 Starchy Vegetable, ½ Vegetables

Note: Excellent served with chips or as an accompaniment with veggie sausage, home-fried potatoes, baked potatoes, Latin dishes, or whole grain chips and crackers.

Recipe provided courtesy of Sharon Palmer, RDN.