- Food and Cooking
Louisiana Caviar- My Twist on the Texas Caviar Recipe (with WW points!)
There are DOZENS of ways to make what is normally known as "Texas Caviar", but everyone throws in their own little twists. I will provide you with my recipe along with the ingredients and tips for the dressing that I use. I also gathered from any recipe that I could find on the web to come up with additional vegetable and dressing ingredients options. My version, however, is definitely the one of the healthier ones out of the recipes I have come across.
This is also a recipe that I change every other time I make it depending on the ingredients that I have in the house at the time. What I mean by that is- you cannot mess it up. If there are certain veggies that you do not care for, take them out and substitute others that you do like. And do likewise if you are trying to use a bunch of vegetables that are about to spoil.
This is a great, light snack (if you do not sit down and eat the whole bowl, that is!) that you can eat by itself, as a party dip, as a seafood topper or even on chicken or beef. I hope that you enjoy the recipe and I look forward to comments with your own versions of this recipe.
***TIP to an even healthier recipe- soak your own beans overnight and nix the canned vegetables. This will have lower sodium and calories than the canned versions.
***The WEIGHT WATCHERS points are 17.5 points for all of the canned vegetables plus 8 points for the 2 tbsp of olive oil. The rest of the ingredients are 0 points. If you eat this as a snack, one serving = 1/2 cup is 25.5/12 servings= 2.13 points per serving or 2 points.
Recipe for Caviar
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 orange bell pepper, chopped
- 2 jalapeno peppers, diced finely with no seeds
- 1 whole purple onion, chopped
- 1 can of black beans, drained
- 1 can of black eyed peas, drained
- 1 can of yellow hominy, drained
- Salt and Pepper to taste
Simply chop all of the vegetables, pour in the drained, canned vegetables and stir it up!
Recipe for Dressing:
- 3-4 tbsp. dijon mustard
- 1 tsp. red wine vinegar
- 2 tbsp. water
- 1/8 tsp. each salt and pepper
- 2 tbsp. extra virgin olive oil
Mix all of these ingredients together and add to the vegetable mixture. The consistency of the dressing will thicken when mixed with the juices in the canned vegetables.
As mentioned before, there are many, many different ways to make this recipe. In order to inspire your creativity in the kitchen, here are some vegetables that will be sure to add an extra punch of flavor to your caviar- no matter where you are from!
- Roasted red bell pepper
- Green bell pepper
- Green onions
- 3 minced garlic cloves
- Bacon (This was one I had not heard of adding before now)
Additional Dressing Additions:
For the dressing, here are a few ingredients that you can play around with to make an even tastier (though more calorie filled) dressing for your caviar. Note that the 2 sauces mentioned will increase the salt content of the caviar- be cautious of how much salt and pepper you add if you will be using these. The same goes for any pre-made dressing you may use.
- 1 tsp. Adobo sauce
- 1 tbsp. Worcestershire sauce
- 2 tbsp. lime juice
- t tsp. ground cumin
- Balsamic vinegar
- Italian dressing