Saturday, October 25, 2014

Texas Caviar

 Have you ever had a problem getting your kids to eat vegetables?  And, perhaps, you have this same problem with your spouse or significant other?  Maybe the problem is not their lack of love for vegetables, but in the presentation of same.  If you’re piling high the steamed broccoli and English peas next to a piece of meat and side of potatoes, why not kick things up a bit and serve them salsa instead?

This delicious Texas Caviar is full of goodness that your family will love.  How does this sound? Iron, protein, fiber, potassium (from the black-eyed peas), vitamin C and E (from the peppers), vitamins A and B6 (from the cherry tomatoes). That’s a whole lot of goodness in something they are sure to love, and you can pass this goodness off in the guise of snack food.  Genius!

It requires a bit of chopping, and needs to rest for a couple of hours for the flavors to meld, but it is well worth it to see those happy, appreciative faces.  I add it to salads for a little extra protein.  You can also cube avocado and add it just prior to serving.  It is easily adjustable to your own tastes, and very forgiving.

Texas Caviar
½ red onion, diced fine
½ green pepper, diced fine
½ red pepper, diced fine
2 scallions, chopped
1 jalapeno, seeded and chopped
1 garlic clove, finely minced
1 can corn
¼ teaspoon ground coriander
¼ teaspoon cumin
1/3 cup chopped cilantro (optional)
1/2 pint cherry tomatoes, quartered
1 tablespoon red wine vinegar
Juice of ½ lime
2-4 ounces low-fat Italian dressing (I used Wishbone)

Mix all ingredients together.  Cover and store in fridge for 2 (or more) hours before serving.  Serve with tortilla chips or pita bread. 

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