| Prep Time: | 30 mins |
| Chill Time: | 2 hrs |
| Total Time: | 2 hrs 30 mins |
| Servings: | 10 |
Nutrition Facts (per serving)
| Calories | 210 |
| Fat | 9g |
| Carbs | 28g |
| Protein | 7g |
Nutrition Facts
Servings Per Recipe 10
Calories 210
| % Daily Value * | |
| Total Fat 9g | 11% |
| Saturated Fat 1g | 5% |
| Cholesterol 0mg | 0% |
| Sodium 443mg | 19% |
| Total Carbohydrate 28g | 10% |
| Dietary Fiber 7g | 23% |
| Total Sugars 5g | |
| Protein 7g | 14% |
| Vitamin C 45mg | 50% |
| Calcium 34mg | 3% |
| Iron 2mg | 12% |
| Potassium 431mg | 9% |
The daily percentage is based on a 2000-calorie diet. Your daily dose can be higher or lower depending on your caloric needs.
** Nutritional information is missing from all ingredients. Ratings are based on available nutritional data.
(-) If you are following a restrictive diet, please consult your doctor or registered dietitian before making this diet for your own consumption.
Ingredients
Dressing
- 1/3 cup avocado oil or other vegetable oil
- 1/three cup pro rice vinegar
- 1 lime, juiced
- three cloves garlic, minced
- 1/4 teaspoon garlic powder
- 1 half of teaspoons kosher salt, plus greater to taste
- 1 teaspoon white sugar
- 1 1/4 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chipotle pepper, or to taste
Caviar
- 2/3 cup finely diced pink onion
- 1 half cups diced sparkling bell peppers
- 1/3 cup diced jarred roasted crimson peppers
- 1/three cup diced pickled jalapeno peppers, or other pickled peppers
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (15 ounce) can black eyed peas, tired and rinsed
- 2 cups frozen corn
- 1 cup diced fresh tomato
- half of cup chopped sparkling cilantro
- scoop-style tortilla chips for serving
Directions
Whisk avocado oil, rice vinegar, lime juice, garlic, garlic powder, salt, sugar, cumin, paprika, and chipotle together in a massive bowl and set apart till needed.
Rinse diced onion well underneath bloodless water; drain nicely.
Add bell peppers, roasted purple peppers, jalapenos, black beans, black-eyed peas, corn, and tomato to the bowl of dressing. Add red onion, stir well, cowl, and refrigerate for 2 to twelve hours, tossing sometimes.
Before serving, stir in cilantro. Season to flavor with salt. Serve with tortilla chips.
