4 Serves
135 Mins
Heat the cooking oil in a large skillet over medium-high heat.
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ItalianVitamin E
8 mg / 15 mgVitamin K
189 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
7 µg / 2.4 µgFolate
170 µg / 400 µgCalcium
341 mg / 1,300 mgIron
11 mg / 18 mgMagnesium
342 mg / 420 mgPhosphorus
775 mg / 1,250 mgPotassium
1486 mg / 4,700 mgSodium
1286 mg / 2,300 mgZinc
7 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
49 µg / 55 µgFiber
15 g / 28 gSugar
11 g / 50 gSaturated Fat
5 g / 20 gCholesterol
216 mg / 300 mgCaffeine
0 mgNet Carbs
8 gAlcohol
0 g
Add the onion and sauté for one to two minutes until softened.
Stir in the bell peppers and cook for an additional minute.
Add the chili peppers and tomatoes, stirring for two minutes until the tomatoes begin to soften.
Stir in the garlic and cook for 30 seconds, then transfer the mixture to a large mixing bowl.
Add the peas, beans, and corn to the bowl, then stir in the sliced green onions and set aside.
In a separate small bowl, whisk the remaining sauce ingredients until smooth, then pour over the caviar.
Mince most of the cilantro leaves and fold them into the caviar mixture.
Refrigerate the mixture for at least 2 hours to allow flavors to develop.
Garnish with the remaining cilantro leaves and serve with hearty corn chips.
19
g58
g32
g
