Carolina Caviar Recipe 425

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CAROLINA CAVIAR RECIPE - (4.2/5)



Carolina Caviar Recipe - (4.2/5) image

Provided by Susan52

Number Of Ingredients 10

Dressing:
2 (15 oz.) cans black-eyed peas, drained and rinsed
1/2 of a sweet bell pepper (yellow, red, or orange), finely chopped
1/2 of a purple onion, finely chopped
1/2 bunch of cilantro, finely chopped
1/4 c. white wine vinegar
1/4 c. canola oil
1/2 tsp. brown sugar
1/4 tsp. salt
1/4 tsp. pepper

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



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

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

CAROLINA CAVIAR



Carolina Caviar image

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

2 (15 ounce) cans black-eyed peas
1/2 cup salad oil
1/4 cup red wine vinegar
1/2 cup onion, thinly sliced
1 garlic clove (more if you wish)
1/2 teaspoon salt
pepper, to taste

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



Brushy Mountain Caviar image

Provided by Food Network

Categories     side-dish

Time P1DT15m

Yield 4 to 6 servings

Number Of Ingredients 8

1 (15-ounce) can black-eyed peas
1 (15-ounce) can black beans
1 (8 1/2-ounce) can whole kernel corn
1 (2-ounce) jar diced pimentos
1/2 cup green peppers, diced
1/4 cup yellow onion, diced
1 teaspoon garlic salt
2 cups Italian salad dressing

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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