Texas Caviar Black Eyed Pea Salad Recipes
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.
GULLAH CAVIAR
Provided by Kardea Brown
Categories side-dish
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Whisk together the vinegar, sugar, oregano and hot sauce in a large bowl. Drizzle in the oil while whisking. Add the peas, pimentos, corn, garlic, onion, bell pepper and cilantro to the dressing; season with salt and pepper. Toss until everything is coated. The salad can be served immediately, but is better if it sits for a few hours or overnight.
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
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
MARINATED BLACK EYED PEA SALAD, AKA TEXAS CAVIAR
Make and share this Marinated Black Eyed Pea Salad, Aka Texas Caviar recipe from Food.com.
Provided by GertieMcFlirty
Categories Beans
Time P1DT15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In large glass bowl, combine all ingredients except garnish, stirring to mix well.
- If liquid does not cover peas in bowl, add a little more dressing.
- Marinate, covered, in refrigerator for 24 hours.
- Drain excess salad dressing, and spoon salad onto a shallow bowl lined with red cabbage leaves.
- Garnish with green onion tops.
Nutrition Facts : Calories 235.4, Fat 13.2, SaturatedFat 2.2, Sodium 1396.9, Carbohydrate 24.4, Fiber 4.7, Sugar 5.3, Protein 6.4
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.
BLACK-EYED PEA SALAD
Make and share this Black-Eyed Pea Salad recipe from Food.com.
Provided by JackieOhNo
Categories Beans
Time 10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In serving bowl, combine lime juice, vinegar, oil, cilantro, zest, sugar, salt, and garlic powder.
- Stir in black-eyed peas, corn, tomatoes, and peas until well combined.
- Serve at room temperature or cover and refrigerate until ready to serve.
Nutrition Facts : Calories 313.3, Fat 9.1, SaturatedFat 0.9, Sodium 965.5, Carbohydrate 47.6, Fiber 10.2, Sugar 6.2, Protein 13.9
SOUTHWESTERN BLACK-EYED PEA SALAD
A popular dish in the Lone Star State, where it is called Texas Caviar, this flavorful salad is sure to become a favorite in your household, too.
Yield Serves 10; 1/2 cup per serving
Number Of Ingredients 9
Steps:
- In a medium bowl, stir together all the ingredients except the peas. Stir in the peas. Cover and refrigerate for 2 to 24 hours before serving.
- Hot chile peppers, such as jalapeño, Anaheim, serrano, and poblano, contain oils that can burn your skin, lips, and eyes. Wear plastic gloves or wash your hands thoroughly with warm, soapy water immediately after handling hot peppers. Most of the spicy heat in a chile pepper, such as the jalapeño in this salad, is found in the seeds and ribs (membranes). Leave them in for maximum heat, or discard them if you prefer a milder flavor.
- (Per serving)
- Calories: 131
- Total fat: 1.5g
- Saturated: 0.0g
- Trans: 0.0g
- Polyunsaturated: 0.5g
- Monounsaturated: 1.0g
- Cholesterol: 0mg
- Sodium: 1mg
- Carbohydrates: 22g
- Fiber: 5g
- Sugars: 5g
- Protein: 7g
- Calcium: 43mg
- Potassium: 327mg
- 1 1/2 starch
- 1/2 very lean meat
TEXAS CAVIAR WITH AVOCADO
A delicious party dip with beans, tomatoes, onions, and lots of diced avocado. A variation on 'Texas Caviar'; one bite and you won't leave the bowl. Serve with 'scoop' tortilla chips.
Provided by Kim Lawn
Categories Appetizers and Snacks Dips and Spreads Recipes Bean Dip Recipes
Time 15m
Yield 32
Number Of Ingredients 7
Steps:
- In a large bowl, mix black-eyed peas, tomatoes, sweet onion, jalapeno peppers, Italian dressing, and cayenne pepper. Stir in the avocados just before serving.
Nutrition Facts : Calories 65.5 calories, Carbohydrate 6.2 g, Fat 4.1 g, Fiber 1.9 g, Protein 1.7 g, SaturatedFat 0.6 g, Sodium 204 mg, Sugar 1.1 g
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