Chile Underground'S Texas Caviar Recipe

Name: Chile Underground'S Texas Caviar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon light olive oil; 1/2 yellow onion large, nicely chopped; 1 green bell pepper fine-chopped; 3 jalapeno or Serrano chiles, minced; 1 pint grape tomatoes super-sweet, quartered; 1 tablespoon garlic minced jar; 15 ounces black eyed peas drained; 15 ounces black beans drained; 15 ounces corn sweet kernel, white shoepeg by preference; 1 bunch scallions including light green tops, sliced across into angled rings; 2 ounces red wine vinegar; 1 ounce balsamic vinegar quality; 1 ounce light olive oil; 1 ounce extra-virgin olive oil; 1/2 teaspoon salt each, ground black pepper, and garlic powder; 1 teaspoon dried oregano; 1 teaspoon ground cumin; 1/2 bunch cilantro leaves fresh, only

Servings: persons

1 teaspoon light olive oil
1/2 yellow onion large, nicely chopped
1 green bell pepper fine-chopped
3 jalapeno or Serrano chiles, minced
1 pint grape tomatoes super-sweet, quartered
1 tablespoon garlic minced jar
15 ounces black eyed peas drained
15 ounces black beans drained
15 ounces corn sweet kernel, white shoepeg by preference
1 bunch scallions including light green tops, sliced across into angled rings
2 ounces red wine vinegar
1 ounce balsamic vinegar quality
1 ounce light olive oil
1 ounce extra-virgin olive oil
1/2 teaspoon salt each, ground black pepper, and garlic powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 bunch cilantro leaves fresh, only

1
Heat the oil in a large skillet over medium-high heat
2
Add onion and cook for just a minute or two with stirring
3
Add bell pepper and stir for another minute
4
Add minced chiles and tomatoes and stir for only a couple of minutes, to slightly soften the tomatoes
5
Add the garlic and stir for 30 seconds or so
6
Transfer skillet contents to a large mixing bowl
7
Combine in the peas, beans and corn
8
Stir in the sliced scallions; set aside
9
In a small mixing bowl, combine remaining ingredients and whisk until smooth
10
Pour sauce over the Caviar
11
Take most of the cilantro leaves and mince them
12
Add minced cilantro to the Caviar
13
Refrigerate for at least 2 hours.
14
Garnish with remaining cilantro leaves
15
Serve with hearty corn chips (no wimpy chips allowed!)

493

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 teaspoon light olive oil, 1/2 yellow onion large, nicely chopped, 1 green bell pepper fine-chopped, 3 jalapeno or Serrano chiles, minced, and more.

Yes, Chile Underground'S Texas Caviar falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chile Underground'S Texas Caviar

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