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
300 North Broad Street
New Orleans, LA 70119
504.822.4011
info@libertyskitchen.org
Copyright 2023
Liberty's Kitchen
Check us out on Tuesday’s (2/28) episode of The Kelly Clarkson Show! If you are in New Orleans, tune in at 3 pm on WDSU. To check other listings, click here.
THE KELLY CLARKSON SHOW — Episode J113 — Pictured: (l-r) Brendan Fraser, Jenny Slate, Bernadette Lucas, Kelly Clarkson — (Photo by: Weiss Eubanks/NBCUniversal)
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