Tennessee Caviar Recipes
TENNESSEE CAVIAR
Make and share this Tennessee Caviar recipe from Food.com.
Provided by spatchcock
Categories Sauces
Time 8h
Yield 8-10 serving(s)
Number Of Ingredients 9
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 FROM TENNESSEE
This all-fresh vegetable appetizer is robust and filling enough to enjoy as a meal. It came out of a local cookbook from a small town in Tennessee.
Provided by David Vaughan
Categories One Dish Meal
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Mix and serve chilled with corn or tortilla chips.
TEXAS CAVIAR
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 3h15m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Combine the black-eyed peas, red onions, parsley, vinegar, oil, garlic, tomatoes, bell peppers, jalapeno peppers and hot sauce in a bowl. Season with salt and pepper. Cover with plastic wrap and refrigerate at least 3 hours and up to 24 hours. Serve with tortilla chips.
TEXAS CAVIAR FROM THE COWGIRL HALL OF FAME RESTAURANT
Provided by Betsy Beckmann
Categories Bean Pepper Super Bowl Vegetarian Winter
Number Of Ingredients 13
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.
TENNESSEE CAVIAR RECIPE - (4.3/5)
Provided by á-46991
Number Of Ingredients 1
Steps:
- Combine all ingredients and stir. Let marinate for 1 to 2 hours.
TEXAS CAVIAR
Marinated for days with jalapeños, scallions and cilantro, black-eyed peas become "Texas caviar," a spicy, tangy (if sloppy) dip for tortilla chips.
Provided by Regina Schrambling
Categories dips and spreads, side dish
Time P3DT5m
Yield 3 cups
Number Of Ingredients 9
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.
BEST-EVER TEXAS CAVIAR
This is a yummy Texas caviar made with black beans and pinto beans instead of black-eyed peas. Serve with scoop-style tortilla chips as a great party appetizer.
Provided by Cassie Cooper
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Corn Salsa Recipes
Time 35m
Yield 10
Number Of Ingredients 13
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.
Nutrition Facts : Calories 261.5 calories, Carbohydrate 35.5 g, Fat 12 g, Fiber 6.3 g, Protein 6.3 g, SaturatedFat 1.7 g, Sodium 564.2 mg, Sugar 8.4 g
TEXAS CAVIAR
Up your snack game with this quick and colorful recipe for Texas caviar that can be a dip, salad topping, taco filling and more. My family has always gone for the rainbow version, sneaking in veggies of every color to round out the bowl. Jalapeno provides a kick, but you can remove the seeds or omit it altogether for less heat.
Provided by Kelly Senyei
Categories appetizer
Time 20m
Yield 8 servings
Number Of Ingredients 14
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.
TEACHER'S CAVIAR
I love the fresh flavors, colors and convenience of this dish. It adds fun to a workday lunch without adding inches to the waistline or putting a dent in the food budget. This can be served immediately or chilled in the morning and eaten at lunch time! It's delicious with baked tortilla chips or spooned over grilled chicken.-Ellen Finger, Lancaster, Pennsylvania
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 8 cups.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 56 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 90mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
CLASSIC TEXAS CAVIAR
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
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
CLASSIC TEXAS CAVIAR
Don't bother with soaking and cooking beans for Classic Texas Caviar - the canned variety works well. But skip the bottled dressing, and take a little extra time to measure your own vinegar, oil and spices.
Provided by USA WEEKEND columnist Pam Anderson
Categories Appetizers and Snacks Dips and Spreads Recipes Bean Dip Recipes
Yield 40
Number Of Ingredients 13
Steps:
- Mix all ingredients in a medium bowl; cover and refrigerate 2 hours or up to 2 days. Before serving, adjust seasonings to taste, adding extra vinegar, salt and pepper. Transfer to a serving bowl.
Nutrition Facts : Calories 39.9 calories, Carbohydrate 4 g, Fat 2.2 g, Fiber 0.9 g, Protein 1.2 g, SaturatedFat 0.3 g, Sodium 112.4 mg, Sugar 0.4 g
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