Cowboy Caviar The Best Corn Dip Or Salad Recipes
COWBOY CAVIAR
Steps:
- To make the dressing, in a small bowl whisk together the olive oil, sugar, white wine vinegar, chili powder, and salt to taste (I like 1 teaspoon).
- In a large bowl, add tomatoes, black-eyed peas, black beans, corn, red onion, bell peppers, and cilantro. Drizzle with the dressing and stir to combine. Cover and chill until serving time.
Nutrition Facts : Calories 185 kcal, ServingSize 1 cup, Carbohydrate 22 g, Protein 5 g, Fat 10 g, SaturatedFat 1 g, Sodium 201 mg, Fiber 5 g, Sugar 7 g
COWBOY CAVIAR
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
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
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
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
COWBOY CAVIAR
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
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
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
COWBOY CAVIAR
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
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.
COWBOY CAVIAR
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
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
COWBOY CAVIAR CORN SALAD
Cowboy Caviar is like a cross between a bean salad and fresh salsa with it's colorful mix of beans, vegetables and a fresh lime infused dressing
Provided by Kimschmee
Categories Tex Mex
Time 15m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- 1 Rinse and drain both cans of beans in a colander. Let the excess water drain as you prepare the vegetables.
- 2 Finely dice the bell pepper, tomatoes, jalapeño, and red onion. Try to dice the vegetables into pieces that are roughly the same size as the beans. For the less spicy salad, scrape the seeds out of the jalapeño before dicing. Roughly chop the cilantro. Place the drained beans, corn, bell pepper, tomatoes, jalapeño, onion and cilantro in a large bowl.
- 3 In a small bowl, whisk together the olive oil, 2 tbsp of juice from the lime, balsamic vinegar, chili powder, cumin, salt and sugar. Pour the dressing over the salad, then stir until everything is well coated. Serve immediately or refrigerate until ready to eat.
Nutrition Facts : Calories 139.1, Fat 3.7, SaturatedFat 0.6, Sodium 253.6, Carbohydrate 22.6, Fiber 5.8, Sugar 2.4, Protein 6.3
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