Best Ever Texas Caviar Recipes

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CLASSIC TEXAS CAVIAR



Classic Texas Caviar image

Don't bother with soaking and cooking beans for Classic Texas Caviar - the canned variety works well. But skip the bottled dressing, and take a little extra time to measure your own vinegar, oil and spices.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Bean Dip Recipes

Yield 40

Number Of Ingredients 13

2 (15.8 ounce) cans black-eyed peas, drained
1 (14.5 ounce) can petite diced tomatoes, drained
2 fresh medium jalapenos, stemmed, seeded and minced
1 small onion, cut into small dice
½ yellow bell pepper, stemmed, seeded and cut into small dice
¼ cup chopped fresh cilantro
6 tablespoons red wine vinegar
6 tablespoons olive oil (not extra virgin)
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
1 teaspoon dried oregano
1 ½ teaspoons ground cumin

Steps:

  • Mix all ingredients in a medium bowl; cover and refrigerate 2 hours or up to 2 days. Before serving, adjust seasonings to taste, adding extra vinegar, salt and pepper. Transfer to a serving bowl.

Nutrition Facts : Calories 39.9 calories, Carbohydrate 4 g, Fat 2.2 g, Fiber 0.9 g, Protein 1.2 g, SaturatedFat 0.3 g, Sodium 112.4 mg, Sugar 0.4 g

BEST-EVER TEXAS CAVIAR



Best-Ever Texas Caviar image

This is a yummy Texas caviar made with black beans and pinto beans instead of black-eyed peas. Serve with scoop-style tortilla chips as a great party appetizer.

Provided by Cassie Cooper

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Corn Salsa Recipes

Time 35m

Yield 10

Number Of Ingredients 13

2 (15 ounce) cans black beans, rinsed and drained
2 (15 ounce) cans pinto beans, rinsed and drained
2 (15 ounce) cans white corn, rinsed and drained
1 (4 ounce) can chopped green chiles, undrained
1 jalapeno chile pepper, seeded and finely chopped
1 red bell pepper - cored, seeded and finely chopped
1 green bell pepper - cored, seeded and finely chopped
1 small red onion, finely chopped
1 bunch cilantro leaves, finely chopped
½ cup rice vinegar
½ cup olive oil
⅓ cup white sugar
½ teaspoon garlic powder

Steps:

  • Mix the black beans, pinto beans, white corn, green chiles, jalapeno pepper, red and green bell peppers, red onion, and cilantro together in a large bowl.
  • To make the dressing, stir the rice vinegar, olive oil, sugar, and garlic powder together in a pan. Bring to a boil, then remove from heat, and cool. Pour dressing over bean mixture, and toss to mix evenly.

Nutrition Facts : Calories 261.5 calories, Carbohydrate 35.5 g, Fat 12 g, Fiber 6.3 g, Protein 6.3 g, SaturatedFat 1.7 g, Sodium 564.2 mg, Sugar 8.4 g

BEST EVER TEXAS CAVIAR



Best Ever Texas Caviar image

This is a little different than other Texas Caviar's I've had. Slightly sweet with a nice amount of heat.

Provided by Kris10May

Categories     Black Beans

Time 25m

Yield 12 happy guests, 12 serving(s)

Number Of Ingredients 14

1 (15 ounce) can garbanzo beans
1 (15 ounce) can black beans
1 (15 ounce) can red beans
1 (15 ounce) can pinto beans
1 (11 ounce) can white shoepeg corn
1 cup red onion, finely chopped
1 cup celery, finely chopped
1 cup red pepper, finely chopped
6 -10 jalapeno peppers, minced
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup apple cider vinegar
1/2 cup olive oil
1 cup sugar

Steps:

  • Mix all marinade ingredients together in a sauce pan and bring to a boil. Boil for 5 minutes and cool.
  • Drain all cans of beans and shoepeg corn. Combine all ingredients and marinade the bean and vegetable mixture for 24 hours.
  • Serve with Tostito Scoops.

Nutrition Facts : Calories 353.5, Fat 10.3, SaturatedFat 1.4, Sodium 309.9, Carbohydrate 56.4, Fiber 10.6, Sugar 18.4, Protein 11.4

TEXAS CAVIAR



Texas Caviar image

Provided by Eddie Jackson

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 17

1 ear corn, shucked
5 tablespoons extra-virgin olive oil, plus more for brushing
5 tablespoons white wine vinegar
1 1/2 teaspoons honey
1/2 to 1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 15-ounce can assorted beans, drained and rinsed
1 small red onion, diced
1 small plum tomato, diced
1/2 yellow bell pepper, diced
1 stalk celery, finely diced
1 jalapeño pepper, finely chopped (remove seeds for less heat)
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
1 1/2 teaspoons chopped fresh oregano
Kosher salt and freshly ground pepper
Tortilla chips, for serving (optional)

Steps:

  • Preheat a grill to high. Brush the corn with olive oil and grill, turning occasionally, until lightly charred, 8 to 10 minutes. Cut the kernels off the cob.
  • Whisk the vinegar, honey, cayenne, garlic powder and olive oil in a large bowl. Add the corn, beans, red onion, tomato, bell pepper, celery, jalapeño, garlic, parsley and oregano; toss until evenly coated. Season with salt and pepper. Cover with plastic wrap and refrigerate until slightly chilled. Serve with tortilla chips or on its own.

TEXAS CAVIAR



Texas Caviar image

Provided by Food Network

Categories     side-dish

Time P1DT15m

Yield 4 servings

Number Of Ingredients 9

4 cups cooked black-eyed peas, drained and cooled
1 cup diced yellow onion
1 cup diced red onion
1 green or red bell pepper, diced
1 tablespoon minced garlic
1 tablespoon Cajun seasoning
1/3 cup olive oil
1/3 cup red wine vinegar
1 teaspoon black pepper

Steps:

  • Mix all ingredients thoroughly in a large bowl. Chill in the refrigerator for 24 hours, stirring occasionally. Stir again before serving.

TEXAS CAVIAR



Texas Caviar image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 3h15m

Yield 6 servings

Number Of Ingredients 13

Two 15-ounce cans black-eyed peas, drained and rinsed
1/4 red onion, finely chopped
1/4 cup roughly chopped fresh parsley
1/4 cup red wine vinegar
2 tablespoons extra-virgin olive oil
3 cloves garlic, minced
2 plum tomatoes, seeded and chopped
1 small red bell pepper, seeded and finely chopped
1 jalapeno, seeded and finely chopped
Dash hot sauce, such as Tabasco
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Tortilla chips, for serving

Steps:

  • Combine the black-eyed peas, red onions, parsley, vinegar, oil, garlic, tomatoes, bell peppers, jalapeno peppers and hot sauce in a bowl. Season with salt and pepper. Cover with plastic wrap and refrigerate at least 3 hours and up to 24 hours. Serve with tortilla chips.

COWBOY CAVIAR



Cowboy Caviar image

Depending on where you're from, this simple dip is known as cowboy caviar or Texas caviar, and it's a favorite at tailgates and potlucks all over the South. Its creator, Helen Corbitt, a dietitian from New York, had never heard of black-eyed peas when she moved to Texas in 1931. The exact details are fuzzy, but at some point in her 40 years working in restaurants there, she combined black-eyed peas with a simple vinaigrette, and it was a big hit. The recipe has evolved over the years, and you can find a number of variations online. Some contain corn and black beans (as this one does), and others avocado. Some call for bottled Italian salad dressing, others homemade. No matter how you tweak it, it's always good with a pile of tortilla chips.

Provided by Margaux Laskey

Categories     easy, snack, crackers and chips, dips and spreads, finger foods, appetizer

Time 2h15m

Yield 8 cups

Number Of Ingredients 15

1/3 cup olive oil
1/4 cup red wine vinegar
3 to 4 garlic cloves, minced
1 teaspoon granulated sugar
Kosher salt and black pepper
3 plum tomatoes, cored, seeded if desired, and diced
1/2 red onion, finely diced (about 3/4 cup)
1 (15-ounce) can black beans, rinsed
1 (15-ounce) can black-eyed peas, rinsed
1 1/2 cups fresh corn kernels (from about 2 to 4 cobs) or thawed, drained frozen sweet corn (about 8 ounces)
1 red, green or yellow bell pepper, seeded and finely diced
1 jalapeño, seeded and finely diced
1/2 cup chopped cilantro leaves and tender stems, plus more for garnish, if desired
1 scallion, white and green parts, chopped, for garnish (optional)
Tortilla chips, for serving

Steps:

  • Make the dressing: In a medium bowl, whisk the olive oil, vinegar, garlic, sugar, 1/2 teaspoon salt and 1/2 teaspoon pepper to combine.
  • Add the tomatoes, red onion, black beans, black-eyed peas, corn, bell pepper, jalapeño and cilantro. Toss to combine and season with salt and pepper to taste. Cover with plastic wrap and refrigerate for 2 hours before serving.
  • To serve, toss well and season to taste. Sprinkle with scallions and serve with tortilla chips.

TEXAS CAVIAR



Texas Caviar image

Up your snack game with this quick and colorful recipe for Texas caviar that can be a dip, salad topping, taco filling and more. My family has always gone for the rainbow version, sneaking in veggies of every color to round out the bowl. Jalapeno provides a kick, but you can remove the seeds or omit it altogether for less heat.

Provided by Kelly Senyei

Categories     appetizer

Time 20m

Yield 8 servings

Number Of Ingredients 14

3/4 cup apple cider vinegar
1/2 cup vegetable oil
1 tablespoon water
1/2 cup sugar
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
One 15-ounce can black-eyed peas, rinsed and drained
One 15-ounce can black beans, rinsed and drained
One 15-ounce can corn, drained
1/2 cup finely chopped red onion
1 green bell pepper, finely chopped
1 red bell pepper, finely chopped
1/4 cup finely diced jalapeno (remove seeds for less heat)
Tortilla chips, for serving

Steps:

  • Combine the vinegar, oil, water, sugar, salt and pepper in a medium saucepan over medium-low heat. Whisk together and simmer for 3 minutes then remove from the heat. Set aside to cool.
  • Meanwhile, combine the black-eyed peas, black beans and corn in a large bowl. Add the onion, bell peppers and jalapeno, then pour in the dressing and stir until well combined.
  • Serve the Texas caviar immediately with tortilla chips or cover and refrigerate for up to 24 hours.

CLASSIC TEXAS CAVIAR



Classic Texas Caviar image

I adapted this texas caviar from one in a cookbook I received a long time ago, and now, I can't imagine a get-together at my house without this quick and healthy appetizer. -Becky Oliver, Fairplay, Colorado

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 5 cups.

Number Of Ingredients 10

2 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained
1 can (10 ounces) diced tomatoes and green chilies, drained
1 medium green pepper, finely chopped
1 small red onion, finely chopped
1/2 cup fat-free Italian salad dressing
2 tablespoons lime juice
1/4 teaspoon salt
1/4 teaspoon pepper
1 medium ripe avocado, peeled and cubed
Tortilla chips

Steps:

  • In a large bowl, combine the peas, tomatoes, green pepper and onion. In a small bowl, whisk the dressing, lime juice, salt and pepper. Pour over black-eyed pea mixture and stir to coat. Cover and refrigerate for at least 1 hour. , Stir in avocado just before serving. Serve with chips.

Nutrition Facts : Calories 113 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 522mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges

THE BEST TEXAS CAVIAR RECIPE EVER!!!



The BEST Texas Caviar Recipe Ever!!! image

This is a sweet & sour version of Texas Caviar...Even my husband who really doesen't like anything with beans devours this recipe!!!! m Just try it you will NOT be dissapointed!!!

Provided by aHomeInMi

Categories     Beans

Time 25m

Yield 6 serving(s)

Number Of Ingredients 12

1 (16 ounce) can pinto beans, drained
1 (16 ounce) can black-eyed peas, drained
1 (16 ounce) can white shoepeg corn, drained
1 (8 ounce) jar pimientos, drained
1 large chopped purple onion
1 green pepper, chopped
1/2 cup cider vinegar
1/4 cup olive oil
1 cup sugar
1/4 teaspoon salt (optional)
1/4 teaspoon pepper (optional)
1 (14 1/2 ounce) bag Tostitos Scoops

Steps:

  • Mix first 4 ingredients then add chopped onion & green pepper.
  • Refrigerate.
  • Meanwhile bring to a boil (stirring constantly) vinegar, oil & sugar.
  • pour hot mixture over beans.
  • refrigerate at lwast 2 hours (overnight is better).
  • drain before serving.
  • serve with Tostitos Scoops.

TEXAS CAVIAR FROM THE COWGIRL HALL OF FAME RESTAURANT



Texas Caviar from the Cowgirl Hall of Fame Restaurant image

Make and share this Texas Caviar from the Cowgirl Hall of Fame Restaurant recipe from Food.com.

Provided by Kirstin in the Couv

Categories     < 15 Mins

Time 15m

Yield 10 serving(s)

Number Of Ingredients 13

3 (16 ounce) cans black-eyed peas, drained and rinsed of all juice
1 jar chopped pimiento, juice included
1 bunch scallion, thinly sliced,green part only
1 tablespoon fresh oregano
1 tablespoon Tabasco sauce
1 tablespoon Worcestershire sauce
1 teaspoon black pepper
1/2 bunch parsley, chopped
3 fresh jalapeno chiles, chopped
1 firm ripe tomatoes, chopped
2 cups vinaigrette
1 green bell pepper, finely chopped
3 cloves fresh garlic, pressed or minced

Steps:

  • In a large bowl, stir all ingredients very well.
  • Refrigerate for at least 4-6 hours, preferably overnight, in a sealed or covered container.
  • Remember the longer it sits, the better it gets!
  • Serve with old-fashioned saltine crackers or with corn tortilla chips.

Nutrition Facts : Calories 120, Fat 0.9, SaturatedFat 0.2, Sodium 436.9, Carbohydrate 22, Fiber 5.6, Sugar 1.4, Protein 7.2

BEST EVER COWBOY CAVIAR



Best Ever Cowboy Caviar image

Every time I make this I get asked for the recipe. I keep it on a file in my computer so I can print and email it easily. To add heat it is also good with jalapenos. Serve with tortilla chips.

Provided by abtomesh

Categories     Salad     Vegetable Salad Recipes

Time P1DT15m

Yield 8

Number Of Ingredients 11

½ cup olive oil
½ cup vegetable oil
½ cup cider vinegar
½ cup white sugar
1 (14 ounce) can pinto beans, rinsed and drained
1 (14 ounce) can black-eyed peas, rinsed and drained
1 (11 ounce) can white shoepeg corn, drained
1 red onion, chopped
2 stalks celery, chopped
1 red bell pepper, chopped
½ cup chopped cilantro

Steps:

  • Combine olive oil, vegetable oil, cider vinegar, and sugar in a saucepan; bring to a boil, remove from heat, and cool to room temperature.
  • Stir pinto beans, black-eyed peas, corn, onion, celery, red bell pepper, and cilantro together in a large bowl. Pour cooled oil mixture over bean mixture and toss to coat. Cover the bowl with plastic wrap and refrigerate, stirring occasionally, for 24 hours. Drain excess dressing before serving.

Nutrition Facts : Calories 425.6 calories, Carbohydrate 37.5 g, Fat 28.3 g, Fiber 5.1 g, Protein 6.2 g, SaturatedFat 3.8 g, Sodium 415 mg, Sugar 15.5 g

THE ONLY TEXAS CAVIAR YOU SHOULD EVER EAT



The Only Texas Caviar You Should Ever Eat image

I first tried this dip/salsa at a work picnic. It was so good I had to have the recipe. A real hit with parties and large gatherings. Serve with Tostitos scoop chips for a hearty taste! The secret is in the marinade. Not a difficult recipe but time consuming due to chopping of veggies.

Provided by LIZKOSIN

Categories     Black Beans

Time P1DT1m

Yield 6-10 serving(s)

Number Of Ingredients 13

4 (15 1/2 ounce) cans beans (any kind...black, red, white, chick, etc.)
1 (15 ounce) can baby white corn (NO SUBSTITUTES)
1 cup onion, chopped (green or yellow(whatever you prefer or have on hand)
1 cup celery, chopped
1 cup green pepper, chopped
6 -10 fresh jalapeno peppers, minced (to your taste)
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon water
3/4 cup apple cider vinegar
1/2 cup olive oil
1 cup sugar
tortilla chips

Steps:

  • Mix marinade ingredients together and boil for five minutes; cool.
  • Mix all veggies and beans together.
  • pour the marinade over your beans and veggies.
  • refrigerate at least 24 hours.
  • Serve tortilla chips.

Nutrition Facts : Calories 378.5, Fat 19, SaturatedFat 2.6, Sodium 415.3, Carbohydrate 52.4, Fiber 3.4, Sugar 38.2, Protein 3.1

TEXAS CAVIAR



Texas Caviar image

This recipe was developed by the late great Helen Corbitt (legendary Texas cook) in 1940. "Saveur" magazine.

Provided by threeovens

Categories     Beans

Time 4h

Yield 6 serving(s)

Number Of Ingredients 11

1 (15 ounce) can black-eyed peas, rinsed and drained
1/4 cup fresh cilantro, chopped
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1 garlic clove, minced
1 serrano chili, stemmed seeded minced
1/2 red bell pepper, chopped fine
1/4 cup red onion, sliced thin
kosher salt
fresh ground black pepper
lettuce leaf, for serving

Steps:

  • In a large bowl, combine black-eyed peas, cilantro, olive oil, vinegar, garlic, serrano chile, bell pepper, and onion; season with salt and pepper.
  • Cover and refrigerate at least 4 hours or overnight; serve on a bed of lettuce leaves.

Nutrition Facts : Calories 143, Fat 9.4, SaturatedFat 1.4, Sodium 214.1, Carbohydrate 11.2, Fiber 2.7, Sugar 0.8, Protein 3.6

TEXAS CAVIAR WISCONSIN-STYLE



Texas Caviar Wisconsin-Style image

Texas caviar is great with corn chip scoops or just on its own. Play with the recipe and add more items. You want all your vegetables diced to roughly the same size. This is a family favorite. Enjoy!

Provided by TerryR

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 50m

Yield 8

Number Of Ingredients 7

2 cups cider vinegar
1 tablespoon sugar
1 (11 ounce) can shoepeg corn, drained
2 stalks celery, diced
1 (15 ounce) can black-eyed peas, drained and rinsed
1 green bell pepper, diced
1 avocado - peeled, pitted, and diced

Steps:

  • Combine the cider vinegar and sugar in a small saucepan; bring to a boil and cook until the volume is reduced to about 1 cup. Remove from heat and allow to cool completely.
  • Mix the shoepeg corn, celery, black-eyed peas, green bell pepper, and avocado together in a bowl. Pour the cooled vinegar mixture over the corn mixture; gently toss to coat.

Nutrition Facts : Calories 144.3 calories, Carbohydrate 20.5 g, Fat 4.3 g, Fiber 4.3 g, Protein 4.2 g, SaturatedFat 0.6 g, Sodium 281.6 mg, Sugar 4 g

TEXAS CAVIAR



Texas Caviar image

My neighbor gave me a container of this zippy, tangy salsa one Christmas and I had to have the recipe. I fix it regularly for potlucks and get-togethers and never have leftover. I take copies of the recipe with me whenever I take the salsa. -Kathy Faris, Lytle, Texas

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 4 cups.

Number Of Ingredients 10

1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
3/4 cup chopped sweet red pepper
3/4 cup chopped green pepper
1 medium onion, chopped
3 green onions, chopped
1/4 cup minced fresh parsley
1 jar (2 ounces) diced pimientos, drained
1 garlic clove, minced
1 bottle (8 ounces) fat-free Italian salad dressing
Tortilla chips

Steps:

  • In a large bowl, combine the peas, peppers, onions, parsley, pimientos and garlic. Pour salad dressing over pea mixture; stir gently to coat. Cover and refrigerate for 24 hours. Serve with tortilla chips.

Nutrition Facts : Calories 77 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 482mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

TEXAS CAVIAR



Texas Caviar image

Marinated for days with jalapeños, scallions and cilantro, black-eyed peas become "Texas caviar," a spicy, tangy (if sloppy) dip for tortilla chips.

Provided by Regina Schrambling

Categories     dips and spreads, side dish

Time P3DT5m

Yield 3 cups

Number Of Ingredients 9

2 16-ounce cans black-eyed peas
4 scallions, green parts only, minced
2 to 3 jalapeños, seeded and minced
1/4 cup chopped fresh cilantro
1/2 cup corn oil
1/4 cup fresh lime juice
1/4 cup apple cider vinegar
Salt and freshly ground black pepper to taste
Round tortilla chips

Steps:

  • Drain the peas well, rinse under running water and drain again. Transfer to a bowl. Add the scallions, jalapeños and cilantro and toss to mix. Whisk together the oil, lime juice and vinegar and pour over the beans. Toss to coat. Season with salt and pepper to taste.
  • Transfer to a large glass jar or airtight plastic container. Marinate the mixture for three to five days, turning the jar occasionally to mix the ingredients.
  • To serve, spoon the peas into a shallow glass bowl. Serve with chips for scooping.

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From yummly.com

EASY TEXAS CAVIAR RECIPE (COWBOY CAVIAR) - THE SUBURBAN SOAPBOX
2021-09-05 In a small bowl, whisk together the olive oil, honey, cider vinegar, chili powder, garlic powder, salt and pepper. Set aside. In a large bowl, combine the tomatoes, black-eyed peas, black beans, corn, onion, bell peppers, jalapeño and cilantro. Pour the dressing over the salad and toss to combine.
From thesuburbansoapbox.com

BEST COWBOY CAVIAR RECIPE - HOW TO MAKE COWBOY CAVIAR
2020-11-19 Directions. In a small bowl, make dressing: Whisk together olive oil, lime juice, cilantro, hot sauce, cumin, and salt. Set aside. In a large …
From delish.com

TEXAS CAVIAR - THROW TOGETHER QUICK HEALTHY APPETIZER - THE …
2020-08-31 1/3 cup frozen or canned corn. 1 tablespoon finely chopped jalapeños found in jar. 3 tablespoons red wine vinegar or seasoned red wine vinegar. 2 teaspoons olive oil. Instructions. In a bowl, combine all the ingredients. Cover and marinate at room temperature for 2–3 hours, stirring occasionally. Refrigerate after serving.
From thehealthycookingblog.com

TEXAS CAVIAR - SUGAR SPUN RUN
2018-05-26 Combine tomatoes, avocado, onion, black beans, black eyed peas, corn, pepper, jalapeno pepper, and cilantro in a large bowl. Toss/stir well so that ingredients are well-combined. In a separate bowl, whisk together olive oil, lime juice, red wine vinegar, sugar, salt, pepper, and garlic powder. Pour dressing over other ingredients and stir/toss ...
From sugarspunrun.com

TEXAS CAVIAR RECIPE - FOOD REPUBLIC
2011-08-19 Combine all chopped vegetables and parsley in a large bowl. Add lemon juice and olive oil and mix well. Add salt and pepper to taste. Refrigerate for at least 30 minutes and serve alongside your favorite Southern entree. Tags: beans. black-eyed peas. healthy recipes. peppers.
From foodrepublic.com

TEXAS CAVIAR (COWBOY CAVIAR) - DINNER, THEN DESSERT
2019-03-09 Instructions. Add the corn, onions, bell peppers, jalapeno, green onions, grape tomatoes, black eyed peas, black beans and cilantro together in a large bowl. To a food processor add the olive oil, lime juice, salt, pepper, cumin and garlic and process until the garlic is smooth then toss it with the ingredients in the bowl and let sit for at ...
From dinnerthendessert.com

COWBOY CAVIAR {AKA TEXAS CAVIAR} - COOKING CLASSY
2018-08-01 Instructions. In a mixing bowl or jar whisk together olive oil, red wine vinegar, lemon juice, honey, garlic, oregano and season with salt and pepper to taste. Add all salsa ingredients to a mixing bowl pour dressing over top and toss to evenly coat.
From cookingclassy.com

BEST TEXAS CAVIAR SALSA RECIPE | SOMEWHAT SIMPLE
How To Make Texas Caviar. Drain and rinse the black beans. Chop the bell pepper and onion. Mince the garlic cloves. In a large bowl, mix together the beans, corn, olives, red bell pepper and onion. In a smaller bowl, mix the garlic, olive oil, lemon juice, cider vinegar, oregano and salt & pepper together. Pour this mixture into the large bowl ...
From somewhatsimple.com

TEXAS CAVIAR RECIPE - LOS ANGELES TIMES
2002-12-25 2-3 chipotle chiles in adobo sauce, or more. Salt, pepper. 1. Combine the black-eyed peas, green onions and cilantro in a bowl and mix well. 2. Whisk together the oil, lime juice and vinegar in a ...
From latimes.com

TEXAS CAVIAR {AKA COWBOY CAVIAR} - 365 DAYS OF BAKING
Instructions. In a small saucepan over medium heat, cook the vegetable oil, apple cider vinegar, and sugar, stirring often, until the sugar dissolves – about 5 minutes or so. Remove from heat and allow to cool slightly. Combine the remaining ingredients in a …
From 365daysofbakingandmore.com

APPETIZER - BEST-EVER TEXAS CAVIAR - BIGOVEN.COM
Appetizer - Best-Ever Texas Caviar recipe: A favorite spicy bean mixture to serve with tortillas chips. A favorite spicy bean mixture to serve with tortillas chips. Add your review, photo or comments for Appetizer - Best-Ever Texas Caviar.
From bigoven.com

THE BEST TEXAS CAVIAR (COWBOY CAVIAR) - THE SIMPLE VEGANISTA
Prep and dice the red peppers, jalapeno, avocado and onion. Chop the cilantro. Assemble the salad by adding the beans, corn, bell pepper, jalapeno, onion, avocado and cilantro to a large bowl, top with spices, apple cider vinegar, optional oil, lime juice and salt & pepper, and toss well to coat. Taste for flavor.
From simple-veganista.com

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