News From the Kitchen


Chef Tasheena and Gioia Show WGNO How to Make Cowboy Caviar

March 11, 2015 | Media

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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