Cowboy Caviar Recipe: A Flavorful & Easy Fiesta Side Dish

Cowboy Caviar

YIELD Makes 16 servings

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 *Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.

PREPARATION:

1. 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.
2. Stir in tomatoes with juice, black-eyed peas and cumin. Cook 5 minutes, stirring frequently. Remove from heat; stir in cilantro.
3. 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