Texas Caviar


  • 1 15.8-ounce can black-eyed peas

  • 1/2 cup diced red onion

  • 1/4 cup diced green pepper

  • 1 clove garlic, minced

  • 2 tablespoons vinegar

  • 1 tablespoon extra-virgin olive oil

  • 1/2 cup chopped fresh cilantro


Drain and rinse the black-eyed peas. Add red onion, green pepper, and minced garlic and stir. Combine vinegar and oil and pour over vegetables. Add cilantro and toss gently. Refrigerate overnight to chill and let flavors blend.

Serves 4

Each 1/2-cup serving contains about 115 calories, 3 g fat (5 g saturated fat, 0 g trans fat, 0 mg cholesterol), 430 mg sodium, 16 g carbohydrates, 3 g dietary fiber, 1 g sugars, and 5 g protein.

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