Check out Chef Tasheena and Gioia show off Liberty’s Kitchen’s Cowboy Caviar in the WGNO kitchen!
Serving size: 4 oz
Use this lively side dish as an accompaniment to grilled fish, chicken, or vegetables.
3 15-ounce cans black-eyed peas, drained and rinsed
1 large Vidalia or yellow onion, small dice
2 red bell peppers, small dice
4 ribs celery, small dice
2 Tbsp cilantro, rough chopped
Toss above ingredients with Cilantro Lime Vinaigrette (recipe below) and chill overnight. May be served cold or at room temperature.
Cilantro Lime Vinaigrette
¼ cup lime juice, freshly squeezed
1 Tbsp honey
1 Tbsp Swerve Sugar Replacer
2 fresh jalapeno peppers, seeded and minced
2 cloves garlic, minced
½ cup cilantro, loosely packed
1 tsp salt
1 tsp black pepper
½ tsp cumin
½ cup canola oil
Place all ingredients, except canola oil, in blender or food processor. While blending, slowly add oil to emulsify. Taste and adjust seasoning as necessary.
Per serving: 120 calories – 6 grams fat – 0 saturated fat – 280 mg sodium – 14 grams carbs – 2 grams fiber – 4 grams protein