Cowboy Caviar
Browse the recipe Cowboy Caviar
Cowboy Caviar
YIELD Makes 16 servings
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INGREDIENTS
| Nonstick cooking spray | |
| 2 | teaspoons olive oil |
| 1 | small eggplant (about 3/4 pound), peeled and chopped |
| 1 | cup chopped onion |
| 1 | jalapeño pepper,* seeded and finely chopped (optional) |
| 1 | can (15 ounces) salsa-style chunky tomatoes, undrained |
| 1 | can (15 ounces) black-eyed peas, rinsed and drained |
| 1 | teaspoon ground cumin |
| 1/2 | cup minced fresh cilantro |
| Baked fat-free tortilla chips | |
PREPARATION:
- Coat large nonstick skillet with cooking spray. Add oil; heat over medium heat until hot. Add eggplant, onion and jalapeño pepper, if desired; cook and stir 10 minutes or until vegetables are tender.
- Stir in tomatoes with juice, black-eyed peas and cumin. Cook 5 minutes, stirring frequently. Remove from heat; stir in cilantro.
- Serve with tortilla chips.
This recipe appears in:
Southwestern
NUTRITIONAL INFORMATION:
| Serving Size: | 1/4 cup Caviar with 4 tortilla chips |
| Sodium | 272 mg |
| Protein | 3 g |
| Fiber | 1 g |
| Carbohydrate | 17 g |
| Saturated Fat | 1 g |
| Total Fat | 3 g |
| Calories from Fat | 26 % |
| Calories | 107 |
DIETARY EXCHANGE:
| Fat | 1/2 |
| Starch | 1 |