Tennessee Caviar From Tennessee Recipes

BEST-EVER TEXAS CAVIAR

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.

TENNESSEE CAVIAR FROM TENNESSEE

Steps:

• Mix and serve chilled with corn or tortilla chips.

TEXAS CAVIAR

Steps:

• Mix all ingredients thoroughly in a large bowl. Chill in the refrigerator for 24 hours, stirring occasionally. Stir again before serving.

TENNESSEE CAVIAR

Steps:

• Combine the peas, corn, tomatoes, green pepper, green onions, cilantro, picante sauce, vinegar and garlic in a bowl; mix gently.
• Chill about 8 hours.
• Drain.
• Serve with tortilla chips.

TENNESSEE CAVIAR RECIPE - (4.3/5)

Steps:

• Combine all ingredients and stir. Let marinate for 1 to 2 hours.

TEXAS CAVIAR

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.

TEXAS CAVIAR FROM THE COWGIRL HALL OF FAME RESTAURANT

Steps:

• In a large bowl, stir all ingredients very well. Refrigerate for at least 4-6 hours, preferably overnight, in a sealed or covered container. Remember the longer it sits, the better it gets!
• Serve with old-fashioned saltine crackers or with corn tortilla chips.

CLASSIC TEXAS CAVIAR

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.

TEXAS CAVIAR

Steps:

• Drain the peas well, rinse under running water and drain again. Transfer to a bowl. Add the scallions, jalapeños and cilantro and toss to mix. Whisk together the oil, lime juice and vinegar and pour over the beans. Toss to coat. Season with salt and pepper to taste.
• Transfer to a large glass jar or airtight plastic container. Marinate the mixture for three to five days, turning the jar occasionally to mix the ingredients.
• To serve, spoon the peas into a shallow glass bowl. Serve with chips for scooping.

TENNESSEE CAVIAR RECIPE

Steps:

• Mix well. Will keep in the refrigerator for several days. This is a wonderful party dip that was given to me by a dear friend, Debbie Hill.

TEXAS CAVIAR WISCONSIN-STYLE

Steps:

• Combine the cider vinegar and sugar in a small saucepan; bring to a boil and cook until the volume is reduced to about 1 cup. Remove from heat and allow to cool completely.
• Mix the shoepeg corn, celery, black-eyed peas, green bell pepper, and avocado together in a bowl. Pour the cooled vinegar mixture over the corn mixture; gently toss to coat.

TEACHER'S CAVIAR

Steps:

• In a large bowl, combine the first eight ingredients. , In a small bowl, whisk the lime juice, oil, honey, salt and cayenne. Pour over bean mixture; toss to coat. Serve with baked chips.