This colorful and crunchy “caviar” is full of fiber, very low in fat, and cholesterol free, making it a wonderful dip for reducing cancer risk. Scoop it up with Baked Tortilla Chips or wedges of whole-grain pita bread.
1⁄2 Cup (8 tbs)
1 Cup (16 tbs)
Canned black eyed peas
1 1⁄2 Cup (24 tbs), rinsed and drained (Cooked)
2 , finely chopped
Green bell pepper
1 , finely chopped
3 , finely chopped
1⁄4 Cup (4 tbs)
3 Tablespoon, freshly squeezed
Chipotle chiles in adobo sauce/0.25 teaspoon crushed red pepper flakes
2 , minced
2 Teaspoon (From The Chiles)
Combine the bulgur and salt in a large bowl. Stir in the boiling water, cover, and let stand for about 25 minutes, or until the bulgur is tender. Drain off any excess water.
Transfer the bulgur to a large mixing bowl. Add all of the remaining ingredients and stir until well combined. Taste and adjust the salt, lime juice, and adobo sauce if needed. Chill for at least 1 hour before serving.
Stored in a covered container in the refrigerator, leftover Texas Caviar will keep for up to 3 days.
Ever tried a vegetarian caviar? Well its not really caviar but is just as great! In this recipe, Katherine shows you how to make a vegetarian style caviar, only more delicious, more healthy, and makes a great dip! Filled with the goodness of vegetable and spices, this is a great recipe!