Texas Caviar

Summer is such a crazy time and finding the extra time to eat healthier is near impossibly for me. So when my grandma sent me this recipe I knew it would be one that would stick around.

I love how light it is, while still being filling and FULL of flavor! Great for a day by the pool, or to scarf down before going out to run errands!

 

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For this recipe you will need:

1 Can of Black eye peas (drained and rinsed)
1 Can of Black Beans (drained and rinsed)
1 Can of chick peas (optional)
2 Cups of corn ( I use frozen and roast it in the skillet before, you can also use canned)
1 red pepper — diced
1/4 cup fresh chopped cilantro
6 tbs wine vinegar
6 Tbs olive oil
2 tbs lime juice (optional — but so good)
1/2 tsp salt
1/2 tsp pepper
1 tsp dried oregano
1 1/2 tsp ground cumin

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Directions:
1.) Rinse and drain all the beans –add to bowl and mix together

2.) you can either warm the corn in the microwave or roast on skillet.. or you can just add it straight into the bowl! It’s personal preference

3.) add in diced pepper and chopped cilantro

4.) add red wine vinegar, olive oil and lemon juice — stir!

5.) add in seasonings — stir and ENJOY!

REFRIGERATE THE LEFTOVERS!

 

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My favorite ways to eat Texas Caviar:

1.) as a dip with corn tortilla chips

2.) on top of tacos in place of salsa (use corn tortillas to make it gluten free)

3.) by itself! This is the typical way I’ll eat it, especially when I’m in a hurry just throw it in a bowl and go.

 

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I hope you enjoy this recipe! Let me know if you try it!

XO — Ash

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