Chile Underground's Texas Caviar

Name: Chile Underground's Texas Caviar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: International
Ingredients: 1 ounce quality balsamic vinegar; 15 oz black beans; 15 oz blackeyed peas; 1 can corn; 0.5 bunch cilantro; 2 cloves garlic; 1 pint super-sweet grape tomatoes; 1 bell pepper; 1 teaspoon ground cumin; 3 jalapeño chiles; 1 ounce olive oil; 1 ounce olive oil; 1 teaspoon oregano; 2 oz red wine vinegar; 0.5 teaspoon salt; 1 bunch scallions; 0.5 large onion

Ingredients

quality balsamic vinegar1 ounce
black beans15 oz
blackeyed peas15 oz
corn1 can
cilantro0.5 bunch
garlic2 cloves
super-sweet grape tomatoes1 pint
bell pepper1
ground cumin1 teaspoon
jalapeño chiles3
olive oil1 ounce
olive oil1 ounce
oregano1 teaspoon
red wine vinegar2 oz
salt0.5 teaspoon
scallions1 bunch
onion0.5 large

Nutrition Facts

Calories225kcal

Protein9g

Carbs30g

Fat8g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Instructions

Heat the oil in a large skillet over medium-high heatAdd onion and cook for just a minute or two with stirringAdd bell pepper and stir for another minuteAdd minced chiles and tomatoes and stir for only a couple of minutes, to slightly soften the tomatoesAdd the garlic and stir for 30 seconds or soTransfer skillet contents to a large mixing bowlCombine in the peas, beans and cornStir in the sliced scallions; set asideIn a small mixing bowl, combine remaining ingredients and whisk until smoothPour sauce over the CaviarTake most of the cilantro leaves and mince themAdd minced cilantro to the CaviarRefrigerate for at least 2 hours.Garnish with remaining cilantro leavesServe with hearty corn chips (no wimpy chips allowed!).

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