Let this recipe inspire your imagination. In the south, this recipe is recreated with “secret family ingredients” at almost every gathering. It sometimes is called “Cowboy Caviar.” All types of beans can be used. Fresh or canned work equally well. Any veggies you may need to use up can be finely chopped and added to create your special caviar.

by Tina Martini, The Medicine Chef  

Ingredients

• 1 ½ tbsp balsamic vinegar
• ¼ cup of lime juice
• 1 tsp cumin
•  ¼ cup olive oil
• 1 garlic clove , minced
• 1-15 oz can black eyed peas, drained and rinsed
• 1-15 oz can corn kernels, fresh or frozen
• 1 cup green onions
• ½ bunch fresh cilantro , stemmed and chopped
• 3 small Roma tomatoes, seeded and diced
• salt and freshly ground pepper to taste
• 1 avocado diced

Directions

1. In a large Bowl, whisk together the balsamic vinegar, lime juice, cumin, olive oil, and garlic.
2. Add the remaining ingredients and toss to combine.
3. Chill, 1 hour.
4. (optional) Serve with gluten-free brown rice chips, as pictured.

Checkit!
Ice-bathing canned beans and vegetables not only rinses away excess sodium, it freshens and firms the product and helps eliminate the “canned” taste. And please remember to purchase cans that are BPA free. Recipe is shown plated with gluten free brown rice chips.

Phyto Facts:
Black-eyed peas and all legumes help regulate blood sugar, because of their fiber content, and are a ready source of easily digestible protein. Green onion and garlic contain allium compounds. These phytonutrients react with oxygen to form even more beneficial compounds. Chop these ingredients first and let them sit out for 10 minutes. This increases “allium power” by as much as 50%! Avocado is not only loaded with cardio-protective fats. They’re a goldmine of minerals. Every disease known to man can be traced back to a mineral defficiancy. 

by Chef Tina Martini, “The Medicine Chef” @MedicineChef | Facebook Chef Martini is an experienced, well-versed television personality with a successful and proven track record. She holds a doctorate from Bastyr University in Naturopathy and a Nutrition degree from San Diego State University. She mixes cooking with nutrition, fitness and wellness!