Cowboy Caviar Corn Salad Recipes

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 Ben S.

Categories Appetizers and Snacks Dips and Spreads Recipes Bean Dip Recipes

Time 40m

Yield 8

Number Of Ingredients 10

Ingredients

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

COWBOY CAVIAR

Cowboy Caviar image

Thank Oklahoma for this easy, bright and tangy salad. It's made with one of the state's staple crops, black-eyed peas -- or cowpeas as some in the "Sooner State" like to say. With bursts of corn, tomato and pepper, it's a salad that can be served cold or at room temperature, making it perfect for a picnic or tailgate party.

Provided by Food Network Kitchen

Categories side-dish

Time 1h15m

Yield 8 to 10 servings

Number Of Ingredients 13

Ingredients

3 tablespoons cider vinegar
2 tablespoons finely chopped pickled jalapeno plus 1 tablespoon brine
1 teaspoon honey
Kosher salt and freshly ground black pepper
5 tablespoons extra-virgin olive oil
One 15-ounce can black-eyed peas, rinsed and drained
One 15-ounce can black beans, rinsed and drained
1 cup frozen corn, thawed
1/2 cup roughly chopped fresh cilantro
4 scallions, chopped
2 plum tomatoes, seeded and chopped
1 red bell pepper, stemmed, seeded and chopped
Tortilla chips, for serving

Steps:

Whisk together the vinegar, pickled jalapeno brine, honey, 1/2 teaspoon salt and several grinds of pepper in a large bowl. Whisk in the oil to make a smooth dressing.
Add the black-eyed peas, black beans, corn, cilantro, pickled jalapeno, scallions, tomatoes and bell pepper. Toss to coat in the dressing. Season to taste with additional salt and pepper. Cover and refrigerate at least 1 hour to blend the flavors before serving. Serve with tortilla chips for scooping.

COWBOY CAVIAR PASTA SALAD

Cowboy Caviar Pasta Salad image

The popular, Texas-inspired cowboy caviar can take the form of dip, garnish, side dish and more, but in this recipe, it becomes a complete meal, and one that's much better than anything you'd find in the grocer's deli case. Packed with vegetables, beans and pasta, and dressed in a light and tangy dressing, it's flavorful, fresh and hearty enough to feed the whole family. And it comes in at a great price, since it can be made with leftover rotisserie chicken and seasonal vegetables-although frozen and canned work well, too! In the summertime, this cold salad is perfect dinner on a sticky night and a guaranteed potluck hit. Even better, it's easily made ahead. So next time you're in the kitchen, why not put on a pot of water to boil. With a few minutes of chopping, you can rustle up tonight's-or tomorrow's-dinner!

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 25m

Yield 6

Number Of Ingredients 16

Ingredients

1 box Betty Crocker™ Suddenly Salad™ classic pasta salad mix
3 tablespoons cold water
2 tablespoons olive oil
2 tablespoons lime juice
1 tablespoon honey
1 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1 cup chopped cooked chicken
1/2 cup chopped cooked bacon (5 slices)
1/2 cup Progresso™ canned black beans or black-eyed peas, drained, rinsed
1/2 cup frozen corn, cooked as directed on bag, cooled
1/2 cup chopped red bell pepper
1/2 cup diced fresh tomato
1/4 cup chopped fresh cilantro
2 tablespoons chopped red onion

Steps:

Pour pasta (from Suddenly Salad box) into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally. Drain pasta. Rinse with cold water; drain well.
In large bowl, stir together seasoning (from Suddenly Salad box), cold water, oil, lime juice, honey, cumin, pepper flakes and salt to make dressing.
Add pasta, chicken, bacon, beans, corn, bell pepper, tomato, cilantro and red onion to dressing mixture in bowl; toss to gently coat. Serve immediately, or cover and refrigerate until serving.

Nutrition Facts : Calories 290, Carbohydrate 38 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 3 g, Protein 14 g, SaturatedFat 2 g, ServingSize 1 Cup, Sodium 580 mg, Sugar 7 g, TransFat 0 g

UPTOWN COWBOY CAVIAR

Uptown Cowboy Caviar image

Colorful, delicious bean salsa.

Provided by Katie Paulson

Categories Salad Beans Black Bean Salad Recipes

Time 2h25m

Yield 10

Number Of Ingredients 17

Ingredients

1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can black-eyed peas, rinsed and drained
1 (15 ounce) can pinto beans, rinsed and drained
1 (11 ounce) can yellow shoepeg corn, drained
1 cup diced celery
1 small bunch cilantro leaves, chopped
½ red bell pepper, diced
½ yellow bell pepper, diced
½ cup chopped green onion
1 (2 ounce) jar chopped pimento peppers
2 tablespoons minced jalapeno pepper
1 tablespoon minced garlic
½ cup rice vinegar
½ cup extra virgin olive oil
⅓ cup white sugar
1 teaspoon salt
½ teaspoon ground black pepper

Steps:

Combine the black beans, black-eyed peas, pinto beans, shoepeg corn, celery, cilantro, red and yellow bell peppers, green onion, pimento peppers, jalapeno pepper, and garlic in a large bowl. Set aside.
Bring the rice vinegar, olive oil, sugar, salt, and black pepper to a boil in a saucepan over medium-high heat until sugar is dissolved, about 5 minutes. All to cool to room temperature, then pour over the bean mixture. Cover and refrigerate for 2 hours or overnight. Drain before serving.

Nutrition Facts : Calories 265.8 calories, Carbohydrate 32.6 g, Fat 12.1 g, Fiber 6.8 g, Protein 7.2 g, SaturatedFat 1.7 g, Sodium 709.9 mg, Sugar 8.8 g

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

Ingredients

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.