pair it with


TEXAS CAVIAR PREP TIME 20 MIN. – COOK TIME 5 MIN. – READY IN 25 MIN. + CHILLING TIME – SERVINGS 8


1 (15.5 oz) can black-eye beans, drained and rinsed


1 (15.5 oz) can black beans, drained and rinsed


2 cups frozen (thawed) or fresh corn kernels


2 small green and/or red bell


peppers, seeded and finely chopped ½ small red onion, finely chopped


1 - 2 jalapenos, seeded and very thinly chopped


½ cup red wine vinegar ½ cup olive oil 2 tbsp sugar


1 medium clove garlic, finely chopped ¼ cup finely chopped fresh cilantro 1 (9 oz) pkg Nature’s Promise® Organic Yellow Corn Tortilla Chips (optional)


STEP 1 In a large heatproof bowl, combine the black-eyed peas, black beans, corn, bell peppers, red onion, and jalapeño. Set aside. STEP 2 In a small saucepan, combine the vinegar, oil, sugar, and garlic. Heat on medium, until sugar dissolves, stirring occasionally. Cool slightly. STEP 3 Pour warm dressing over bean mixture. Stir to combine, then stir in the cilantro. Season with salt and pepper to taste. Cover and refrigerate at least 4 hours or up to 1 day. Serve as a side dish or with the tortilla chips for scooping.


PER SERVING: 228 CALORIES, 14G FAT, 2G SATURATED FAT, 0MG CHOLESTEROL, 216MG SODIUM, 22G CARBOHYDRATE, 4G FIBER, 6G SUGAR, 5G PROTEIN 13


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