CAROLINA CAVIAR RECIPE - (4.2/5)
Provided by Susan52
Number Of Ingredients 10
Steps:
- Combine black-eyed peas, bell pepper, onion, and cilantro in a large bowl. In a small bowl, whisk together white wine vinegar, oil, brown sugar, salt, and pepper. Pour dressing mixture over vegetable mixture and toss to coat. This may be served immediately or refrigerated to serve later. If refrigerated, it tastes best if you let it come back to room temperature for serving rather than serving chilled. Serve with tortilla chips, crackers, or baguette slices. NOTES: - I think the vegetables included can be adjusted to personal preference. I may try adding sliced olives and diced fresh tomatoes, which are both included in my former store-bought-go-to version. - If you don't like cilantro, I would think you could substitute chopped fresh parsley just fine. - I recommend sticking with the white wine vinegar rather that substituting other vinegar, as white wine vinegar just has a really nice subtle flavor. With that said, cider vinegar would probably work just fine.
BEST EVER COWBOY CAVIAR
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
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
CLASSIC TEXAS CAVIAR
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
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
CAROLINA CAVIAR
Make and share this Carolina Caviar recipe from Food.com.
Provided by D. Todd Miller
Categories Beans
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Drain peas well and place in a bowl.
- In another bowl, blend oil, vinegar, and remaining ingredients. Pour this oil mixture over the peas.
- Chill for 1 day. Remove garlic and drain to serve.
Nutrition Facts : Calories 206, Fat 14.1, SaturatedFat 2, Sodium 463.9, Carbohydrate 15.6, Fiber 3.7, Sugar 0.4, Protein 5.2
BRUSHY MOUNTAIN CAVIAR
Provided by Food Network
Categories side-dish
Time P1DT15m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Combine the peas, beans, corn, and pimentos in a colander and drain. Transfer to a medium-sized mixing bowl. Add the green peppers, onions, garlic salt, and dressing. Stir to incorporate the ingredients, cover, and marinate in the refrigerator for 24 hours. Drain the vegetable caviar before serving it as a side dish to your favorite barbecued meat.
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