Chef Tasheena and Gioia Show WGNO How to Make Cowboy Caviar

Tasheena

Check out Chef Tasheena and Gioia show off Liberty’s Kitchen’s Cowboy Caviar in the WGNO kitchen!

Cowboy Caviar

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

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