Texas Cavier 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.

TEXAS CAVIAR

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.

CLASSIC TEXAS CAVIAR

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.

TEXAS CAVIAR

Steps:

• Remove membranes and seeds from peppers.
• Dice peppers and place in a large plastic bowl (jalapenos should be finely chopped).
• Drain and rinse the black beans, blackeye peas, and shoepeg corn and add to peppers.
• Add italian dressing and stir well.
• Cover and marinate in refrigerator for 8 hours.
• Drain.
• Dice roma tomatoes and cilantro and stir into mixture.
• Serve with tortilla chips.

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

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.

THE BEST TEXAS CAVIAR RECIPE EVER!!!

Steps:

• Mix first 4 ingredients then add chopped onion & green pepper.
• Refrigerate.
• Meanwhile bring to a boil (stirring constantly) vinegar, oil & sugar.
• pour hot mixture over beans.
• refrigerate at lwast 2 hours (overnight is better).
• drain before serving.
• serve with Tostitos Scoops.

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.