Texas Caviar Appetizer Or Salad Recipes
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
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
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
TEXAS CAVIAR - APPETIZER OR SALAD
This is great with chips, on crackers, on pita bread, or on a salad - it's good on anything or just plain!
Provided by HealthyDoll7
Categories Peppers
Time 2h15m
Yield 1 batch, 16 serving(s)
Number Of Ingredients 11
Steps:
- Heat first six ingredients (salt through sugar) until boiling.
- Cool liquid and pout over bean mixture and refrigerate for 2 hours.
- Drain and serve.
TEXAS CAVIAR
Steps:
- Combine all ingredients except peas. Pour mixture over the peas and toss gently. Refrigerate overnight. Toss before serving. Can be held for up to a week.
TEXAS CAVIAR
In Texas caviar, black-eyed peas and chile peppers are layered with mustard seeds, fennel seeds, or oregano and cumin, and then pickled. These three variations can be used as side dishes or condiments. Try all three in separate one-pint jars; or use a three-pint jar and make just one, tripling the spice mixture of your choice.
Provided by Martha Stewart
Yield Makes 3 pints
Number Of Ingredients 11
Steps:
- In a 1-pint canning jar, using 2 cups traditional black-eyed peas, alternate layers of peas with oregano, cumin seeds, and serrano chiles. In a second jar, layer 2 cups peas with wax peppers and mustard seeds. In a third jar, layer remaining 2 cups peas with chile peppers, red-pepper flakes, and fennel seeds. Set aside.
- In a saucepan, combine vinegar and salt. Heat until mixture just comes to a boil. Pour 3/4 cup vinegar mixture over each jar of peas to cover all layers. Seal jars. When mixture cools to room temperature, refrigerate at least a week and up to a month.
CHUNKY TEXAS COWBOY CAVIAR
Make and share this Chunky Texas Cowboy Caviar recipe from Food.com.
Provided by Babs in Toyland
Categories Tex Mex
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Whisk together the vinegar, oil garlic and hot sauce.
- Then fold in the avocado and the rest of the ingredients.
- Season to taste and serve with Tortilla chips as an appetizer or you can serve also as a salad in lettuce lined bowls.
Nutrition Facts : Calories 340.3, Fat 14.3, SaturatedFat 2.1, Sodium 90.9, Carbohydrate 47.2, Fiber 14.2, Sugar 5.6, Protein 12.3
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
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