Easy Cowboy Caviar Recipe Recipe Cards Recipe For Banana
EASY COWBOY CAVIAR
This easy Cowboy Caviar is a colorful bean salad made with a mix of black beans, black-eyed peas, fresh veggies, and a tangy lime dressing.
Provided by Kat Jeter & Melinda Caldwell
Categories Side
Time 2h15m
Number Of Ingredients 12
Steps:
- Drain and rinse the canned black beans and black-eyed peas.
- Combine black beans, black-eyed peas, corn, bell peppers, tomatoes, onion, and cilantro in a large bowl.
- In a small bowl whisk together olive oil, vinegar, lime juice, garlic, and salt.
- Pour the dressing over the bowl of beans and vegetables and gently toss together.
- Cover container and place in the refrigerator for at least 2 hours.
- When ready to serve transfer to another bowl using a slotted spoon leaving excess dressing behind.
- Serve with chips and enjoy!
Nutrition Facts : ServingSize 0.5 cup, Calories 253 kcal, Carbohydrate 30 g, Protein 9 g, Fat 12 g, SaturatedFat 2 g, Sodium 238 mg, Fiber 8 g, Sugar 5 g
EASY COWBOY CAVIAR
Make and share this Easy Cowboy Caviar recipe from Food.com.
Provided by Chef Lindsay
Categories Lunch/Snacks
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Add all ingredients together in a bowl.
- Serve with tortilla chips.
- NOTE: Even better the day after.
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
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 RECIPE - (4.1/5)
Provided by Jomamma
Number Of Ingredients 6
Steps:
- Mix Mexicorn, Rotel, cheese, onion, mayonnaise, and sour cream together and enjoy!
EASY COWBOY CAVIAR
Zippy, healthy, a real crowd pleaser! A great alternative to the standard guacamole or salsa and chips! There are a zillion variations on this but we all like to add our own twist, so here's mine.
Provided by RZ1234
Categories Lunch/Snacks
Time 5m
Yield 20 serving(s)
Number Of Ingredients 7
Steps:
- Rinse and drain the corn and beans.
- Put salsa, corn, and 3/4 of each can of beans into a large bowl.
- Mix thoroughly.
- Add avocado, parsley and green onions, mix in gently so the avocados don't get mashed.
- Serve with salty corn chips, scoop shape is best.
Nutrition Facts : Calories 86.2, Fat 2.3, SaturatedFat 0.4, Sodium 205, Carbohydrate 14.6, Fiber 3.9, Sugar 1.5, Protein 3.7
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.
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