Easy Cowboy Caviar Recipes

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EASY COWBOY CAVIAR



Easy Cowboy Caviar image

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

2 (7 ounce) cans white shoepeg corn, drained
2 (15 ounce) cans black beans, drained and rinsed
2 (10 1/2 ounce) cans of mild Rotel tomatoes & chilies
1 (10 1/2 ounce) can regular Rotel tomatoes & chilies
1 bunch cilantro, chopped
8 green onions, chopped
2 lemons, juice of
2 limes, juice of

Steps:

  • Add all ingredients together in a bowl.
  • Serve with tortilla chips.
  • NOTE: Even better the day after.

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

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



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

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

EASY COWBOY CAVIAR



Easy Cowboy Caviar image

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

15 ounces Black beans
15 ounces Black-eyed peas
15 ounces Corn
1 cup Bell Peppers (mix of colors, diced)
2 Roma Tomatoes (diced)
¼ cup Red Onion (diced)
¼ cup Cilantro (finely chopped)
½ cup Olive Oil
¼ cup Red wine vinegar
¼ cup Lime juice
1 clove Garlic
1 teaspoon Salt

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

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

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.

COWBOY CAVIAR RECIPE - (4.1/5)



Cowboy Caviar Recipe - (4.1/5) image

Provided by Jomamma

Number Of Ingredients 6

2 (11-ounce) cans Mexicorn, drained
1 (10-ounce) can Rotel, drained
2 cups cheddar, shredded
6 green onions, sliced
1 cup mayonnaise
1 cup sour cream

Steps:

  • Mix Mexicorn, Rotel, cheese, onion, mayonnaise, and sour cream together and enjoy!

EASY COWBOY CAVIAR



Easy Cowboy Caviar image

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

1 (16 ounce) jar chunky salsa
1 (15 ounce) can corn
1 (15 ounce) can black beans
1 (15 ounce) can black-eyed peas
1 large avocado, cubed
1 bunch parsley, chopped
4 green onions, chopped

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



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

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.

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

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