Texas Caviar

This summer recipe is a crowd-pleaser and a great complement to grilled food and anything bbq! My grandmother shared it with me years ago and I make it every summer. It makes a bright and colourful summer snack to serve with corn chips or flatbread for a family dinner and also serves as a great topping for baked or grilled potatoes, tacos, wraps or salad bowls

Ideas for Serving 

• Serve with multigrain or whole-grain corn chips
• Serve over roasted sweet potato
• Serve over greens or other fresh salad
• Use as topping in a wrap with tofu or baked chicken sliced up
• Serve in tacos with lean ground meat or fish

This recipe is:
– Vegan
– Celiac Friendly (Ensure that you serve with a gluten free cracker or other option)
– Low sodium

Equipment Needed

• Can opener
• Large bowl
• Small bowl
• Measuring cup
• Knife
• Spoon
• Cutting board

Ingredients

• 1 can or equivalent black eyed peas, drained and rinsed 
• 1 can whole kernel corn, drained
• 1 can black beans, drained and rinsed 
• 1/2 large red onion, finely chopped
• 3 stalks celery, chopped into pea sized pieces 
• Chopped cilantro to taste (I usually add a handful)
• 1/3 cup olive oil
• 1/2 cup apple cider vinegar
• 2 full packets powdered stevia (or to taste)

Sweetening alternatives if you don’t like stevia:
Use approx. 1/4 cup sugar or 1/8 cup honey

Instructions

Prepare ingredients as indicated above

In a large bowl, mix all veggies together and set them aside

In a separate smaller bowl, combine olive oil, apple cider vinegar and powdered stevia; whisk together and pour over veggies, mixing to ensure all ingredients are well coated

Cover bowl or place in a sealed container. Leave in the fridge overnight and stir well the following morning.

I usually put in a sealed container so that I can just shake the juices around without having to break up the beans.

Serve and enjoy!