Miss A Columnist

Holli Thompson is a Certified Health and Nutrition Coach. She has trained at the Institute for Integrative Nutrition in New York City , accredited by SUNY Purchase College, and is also certified by Cornell University. Holli is a Raw Food Chef, has attended the Natural Gourmet Cooking School and is skilled in the art of healthy gourmet cooking.

When she’s not working with clients and traveling to New York for her wellness events, Holli enjoys life on her Virginia farm and vineyard with her husband of over fifteen years and her son, age 9.

Texas Caviar Recipe

The Spring races have started here in Northern Virginia’s horse country, and this dip is perfect for a tailgate party. Bring lots of chips and be prepared to be very popular.

(Photo Credit: NutritionalStyle.com)

1 yellow bell pepper, chopped
1 orange bell pepper, chopped
1 red bell pepper, chopped
2 jalapeno peppers, minced
1 tbsp minced garlic
1/2 red onion, chopped fine
4 scallions chopped
15 oz black-eyed peas
15 oz black beans
4 roma tomatoes, chopped 1 bunch cilantro
4 oz extra virgin olive oil
4 oz organic red wine vinegar
Celtic sea salt to taste

Combine beans, garlic, olive oil and vinegar and mix while mashing down some of the beans. Add the rest of the ingredients, and mix well. Allow to sit covered overnight in the refrigerator.

Serve with chips

Note on beans: if you are using canned beans, please use BPA free canned beans, like Eden brand.

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