Chunky Texas Cowboy 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

COWBOY CAVIAR



Cowboy Caviar image

This is my favorite fresh veggie chunky salsa/dip ever. In college my roommate's mother gave us this recipe from the Oklahoma newspaper and we haven't stopped making it since.

Provided by suzydues

Categories     Beans

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 (11 ounce) can white shoepeg corn, drained
1 (15 ounce) can black-eyed peas, drained
2 -3 roma tomatoes
2/3 cup fresh cilantro, chopped
1 -2 avocado
1/3 cup green onion, chopped
1/4 cup olive oil
1/4 teaspoon garlic (minced, chopped, whatever)
1/8 teaspoon black pepper
1/4 cup garlic red wine vinegar
1 teaspoon cumin

Steps:

  • Mix all dressing ingredients together and set aside.
  • Mix all veggies together in a large bowl.
  • Add dressing and mix together well.
  • If you can wait, give the mixture an hour or so for the flavors to really come out. The longer it sits, the better it tastes. But it's delicious to eat straight away too.
  • Note: I rarely use the exact ingredient amounts. It's good to substitute black or red beans for the pinto beans or to use regular corn for shoepeg. I've used red wine vinegar in place of garlic red wine vinegar as well. You can even add hot sauce if you like spicy. I always double the recipe (but not necessarily the dressing) and eat on it for days. It's good in burritos, pitas, or on top salads, anything really. It's a very flexible recipe.

Nutrition Facts : Calories 361.5, Fat 22.3, SaturatedFat 3.2, Sodium 329.1, Carbohydrate 37.3, Fiber 9.5, Sugar 1.4, Protein 9

CHUNKY TEXAS COWBOY CAVIAR



Chunky Texas Cowboy Caviar image

Make and share this Chunky Texas Cowboy Caviar recipe from Food.com.

Provided by Babs in Toyland

Categories     Tex Mex

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 11

3 tablespoons red wine vinegar
2 teaspoons hot sauce (like Texas Pete)
1 tablespoon minced garlic
1 1/2 tablespoons olive oil
1 avocado, cubed
1 (15 ounce) can white corn kernels, drained
1 (15 ounce) can black beans or 1 (15 ounce) can black-eyed peas, drained
3 -4 whole roma tomatoes, diced
1 cup diced green onion
1/2-3/4 cup chopped fresh cilantro
salt & pepper

Steps:

  • Whisk together the vinegar, oil garlic and hot sauce.
  • Then fold in the avocado and the rest of the ingredients.
  • Season to taste and serve with Tortilla chips as an appetizer or you can serve also as a salad in lettuce lined bowls.

Nutrition Facts : Calories 340.3, Fat 14.3, SaturatedFat 2.1, Sodium 90.9, Carbohydrate 47.2, Fiber 14.2, Sugar 5.6, Protein 12.3

TEXAS COWBOY CAVIAR



Texas Cowboy Caviar image

Make and share this Texas Cowboy Caviar recipe from Food.com.

Provided by Lacy S.

Categories     Sauces

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 15

1 (16 ounce) can black-eyed peas, rinsed and drained
1 (16 ounce) can white corn, rinsed and drained
4 ounces black olives, chopped
2 large avocados, diced
4 roma tomatoes, diced
1 large purple onion, diced
1 green pepper, diced
1 yellow pepper, diced
1 red pepper, diced
2 -4 jalapeno peppers, seeded and diced
2 garlic cloves, minced
1 bunch cilantro, finely chopped
3 tablespoons lime juice
3 tablespoons vegetable oil
1 -2 tablespoon hot sauce

Steps:

  • Place all ingredients in a large bowl and stir to combine.
  • Serve with corn chips.

Nutrition Facts : Calories 281.8, Fat 16.7, SaturatedFat 2.4, Sodium 338.9, Carbohydrate 31.7, Fiber 9.6, Sugar 5.1, Protein 7

SO SIMPLE COWBOY CAVIAR



So Simple Cowboy Caviar image

Had this at a potluck picnic and it was wonderful. I sought out the woman who made it and got the recipe. The secret is to drain it before serving so it isn't swimming in dressing. Serve with tortilla chips. I use cider vinegar but feel free to use white, red, raspberry or any other flavor of your choice. Can sizes are given for the current commonly available sizes in the US. Adjust ingredients for your taste. Times do not include marinate or draining time.

Provided by Ducky

Categories     Peppers

Time 20m

Yield 8 cups, 16 serving(s)

Number Of Ingredients 11

1/2 cup oil
1/2 cup sugar
1/2 cup vinegar (flavor of your choice)
1 (16 ounce) can pinto beans, rinsed and drained
1 (15 ounce) can black-eyed peas, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (7 ounce) can white shoepeg corn, rinsed and drained
1 green bell pepper, diced
1 red bell pepper, diced
1 orange bell pepper, diced
1 onion, diced

Steps:

  • In small saucepan, combine oil, sugar and vinegar.
  • Heat and boil 1 minute and then cool completely.
  • In large bowl, combine beans, peas, corn, peppers and onions.
  • Pour vinegar mixture over bean/pepper mixture and mix to thoroughly coat.
  • Cover and marinate overnight.
  • Drain for 2-3 hours before serving.

Nutrition Facts : Calories 191.4, Fat 7.4, SaturatedFat 1, Sodium 81.6, Carbohydrate 26.2, Fiber 5.9, Sugar 7.4, Protein 6.2

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

COWBOY CAVIAR



Cowboy Caviar image

Always the biggest hit at the party! I am asked to make this to every party I am ever invited to! You can make it spicy or mild, you control that by how much hot sauce or the peppers you choose. I tend to add peppers in the summer when I have them in the garden, I don't use them in the winter as they are so expensive once the weather starts to get chilly! It is a great app to make the night before, you can let the bean mixture sit for hours, the longer it sits, the better the flavors get!! Try this one, it is YUMMY!!!

Provided by pooknnook

Categories     Beans

Time 2h20m

Yield 18 serving(s)

Number Of Ingredients 15

1 (16 ounce) can black beans
1 (6 ounce) can black olives, chopped
1/4 cup chopped onion
2 tablespoons olive oil
1 lime, juice of
1 garlic clove, crushed
1/2 teaspoon cumin
1 small chopped bell pepper, any type any amnt
1 dash salt
1 dash pepper
1 dash cayenne
1 dash cilantro
1 dash hot sauce
1 (8 ounce) package cream cheese
water crackers

Steps:

  • Mash beans slightly and place in bowl.
  • Add black olives, onion, peppers, olive oil, lime, garlic, cumin, salt, pepper, cayenne, cilantro, and hot sauce.
  • Refrigerate, covered for at least 2 hours!
  • Spread cream cheese over the bottom of a 9 inch pie plate or something of similar size (shallow casserole dish).
  • Spread bean mixture on top.
  • Garnish with more fresh cilantro if you'd like.
  • Serve with crackers or plain corn chips.

Nutrition Facts : Calories 94.2, Fat 7, SaturatedFat 2.8, Cholesterol 13.9, Sodium 119.3, Carbohydrate 6.1, Fiber 2, Sugar 0.6, Protein 2.5

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.

COWBOY CAVIAR



Cowboy Caviar image

Black beans absorb other flavors superbly, so try to leave this for at least 20 minutes before serving to allow the different flavors to blend together.

Provided by Allrecipes Member

Categories     Bean Dips

Time 40m

Yield 8

Number Of Ingredients 10

1 (15.5 ounce) can black beans, drained
1 (15.5 ounce) can black-eyed peas, drained
1 (14.5 ounce) can diced tomatoes, drained
2 cups frozen corn kernels, thawed
½ medium onion, chopped
¼ green bell pepper, finely chopped
½ cup chopped pickled jalapeno peppers
½ teaspoon garlic salt
1 cup Italian salad dressing
¾ cup chopped cilantro

Steps:

  • Mix beans, peas, tomatoes, corn, onion, bell pepper, and jalapeno peppers in a large bowl. Season with garlic salt. Add dressing and cilantro; toss to coat. Refrigerate for 20 minutes or until ready to serve.

Nutrition Facts : Calories 233.4 calories, Carbohydrate 32.3 g, Fat 9.1 g, Fiber 7.8 g, Protein 7.9 g, SaturatedFat 1.5 g, Sodium 1255.3 mg, Sugar 5.5 g

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