Ingredients and Weight:
- 1 (15-ounce) can black-eyed peas, rinsed and drained
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 (15-ounce) can corn, drained
- 1 (15-ounce) can diced tomatoes, undrained
- 1/2 medium red onion, chopped
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped red bell pepper
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh jalapeño pepper
- 1/2 cup white wine vinegar
- 1/2 cup olive oil
- 2 tablespoons brown sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Preparation Time:
15 minutes
Cooking Time:
None
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- Combine all ingredients in a large bowl.
- Stir well to combine.
- Refrigerate for at least 2 hours before serving.
Nutritional Information:
Per serving (1 cup):
- Calories: 250
- Fat: 10g
- Carbohydrates: 35g
- Protein: 10g
- Fiber: 6g
Dish Characteristics:
- Colorful and vibrant
- Refreshing and flavorful
- Perfect as a side dish or appetizer
- Easily adaptable to taste preferences
User Comments:
- "This Texas Caviar is a crowd-pleaser! It's always a hit at parties."
- "I love the combination of flavors in this dish. It's tangy, sweet, and a little bit spicy."
- "This is a great way to use up leftover beans and corn. It's also a healthy and delicious snack."
- "I like to add a bit of extra jalapeño pepper for some extra heat."
- "This is a perfect dish for a summer gathering. It's light, refreshing, and easy to make."
Special Precautions and Tips:
- If you don't have fresh jalapeño pepper, you can use 1/4 teaspoon of dried jalapeño powder.
- You can adjust the amount of vinegar and sugar to taste.
- This dish can be made ahead of time and stored in the refrigerator for up to 3 days.
