Recipe from Garden Fresh Foodie
Editor’s note: This plant-based recipe for Texas Caviar is oil-free and made without refined sugar, which means this dish has fewer calories than most Texas Caviar recipes. You can serve this as a healthy snack or appetizer with tortilla chips or sliced veggies. Or you can use it to top salads or sweet potatoes. Enjoy!
How to make this plant-based recipe
Oil-Free Texas Caviar
Prep Time: 10 minutes
Number of servings: 15
Per Serving 74 calories
Fat 0 g
Carbs 16 g
Protein 3 g
- 1-15 oz. can pinto beans (or 1 3/4 cup cooked beans)
- 1-15 oz can black eyed peas (or 1 3/4 cup cooked beans)
- 2 cups fresh or frozen corn (raw), if frozen, thaw by running water over and strain
- 1-15 oz can diced tomatoes or 2 cups fresh chopped tomato
- 4 oz of pimentos-drained
- 1 large chopped red/orange or green pepper-about 2 cups
- 1 cup scallions, chopped or 1/2 cup minced red onion
- 1/2 cup chopped parsley/cilantro/ or fresh minced basil, or combo
- 1/2 cup apple cider vinegar +2 tbsp
- 2 tbsp maple syrup
- 2 cloves garlic
- 1/2 tsp kosher salt
- 1 tsp ground pepper
- Drain and rinse beans if using canned, adding pimentos, tomatoes (with juice), peppers, scallions, and basil/parsley and place in a medium sized bowl.
- Bring sauce ingredients to a boil in a pot and pour over caviar ingredients.
- Chill 2 hours, overnight. Best served the next day.
Tell us in the comments what you think of this plant-based recipe because we’d love to know.
Love this recipe? You might also like this recipe for Oil-Free Lemon Basil Pesto.