TEXAS CAVIER

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My mom first made this for me when I became a gluten free vegan. Since then I have put my own spin on the original recipe and really love it with a bit of mexican flair. I now have the recipe in my email because I get so many requests for it, all I have to do is forward it. I have also tried to lighten it up and often will use less oil. I have also been known to add about 1/4 tsp. of stevia when veggies are not in season and need a little help.

Provided by deemarsh2003

Categories     Corn

Time 20m

Yield 1/2 cup, 12-16 serving(s)

Number Of Ingredients 17

1 (15 ounce) can artichokes, drained and quartered
1 (15 ounce) can cut green beans, drained
1 (15 ounce) can corn, low sodium
1 (15 ounce) can white beans
2 stalks celery, large dice
1 carrot, large dice
3 green onions, use only 1/2 the green
1 sweet pepper, color of your choice, medium dice
1 cucumber, seeds removed, medium dice
1 cup grape tomatoes, halved
1 lime, juice of
1/4-1/2 teaspoon crushed red pepper flakes
1/2-1 teaspoon cumin
1/4 cup cilantro, fresh
3 tablespoons olive oil
salt and pepper (I often do not use)
1 -2 tablespoon cider vinegar

Steps:

  • Mix all ingredients together, chill a couple of hours, enjoy with tortilla or corn chips.

Nutrition Facts : Calories 145, Fat 4.2, SaturatedFat 0.6, Sodium 140.1, Carbohydrate 23.9, Fiber 6.3, Sugar 4.1, Protein 6

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