Texas Caviar
Serve with baked tortilla chips.

Servings: 40

• 2 - 15.5 ounce cans black-eyed peas, drained
• 1 - 14.5 ounce can diced canned tomatoes, drained
• 2 small jalapeno peppers, stemmed, seeded and minced
• 1 small onion, chopped fine
• 1 red bell pepper, stemmed, seeded and chopped
• 1/4 cup chopped fresh cilantro leaves
• 6 tablespoons red wine vinegar
• 4 tablespoons olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1/2 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 1/2 teaspoons ground cumin
• Extra cilantro leaves for garnish

Mix all ingredients in a medium bowl; cover and refrigerate 2 hours or up to 2 days. Before serving, adjust seasonings to taste, adding extra vinegar, salt and pepper. Transfer to a serving bowl. Garnish with a few sprigs of cilantro. Serve with pita chips, or baked corn tortilla chips.

Per Serving: 35 Calories; 2g Fat (38.1% calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 115mg Sodium. Exchanges: 0 Grain(Starch); trace Saturated Fat; 0 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

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