MISSISSIPPI HOT CAVIAR
Different, delicious, DIABLO!
Provided by Kimber
Categories Appetizers and Snacks Dips and Spreads Recipes Bean Dip Recipes
Time 13h32m
Yield 15
Number Of Ingredients 7
Steps:
- In a mixing bowl, combine the black-eyed peas, green chili pepper, onion, jalapeno pepper, pimento, garlic and Italian-style dressing. Chill the mixture overnight.
Nutrition Facts : Calories 158 calories, Carbohydrate 16.2 g, Fat 8.9 g, Fiber 3.2 g, Protein 4.4 g, SaturatedFat 1.5 g, Sodium 867.6 mg, Sugar 3 g
SOUTHERN REDNECK CAVIAR
Have fun with this dish. This is a great dish to experiment with, you can add or subtract ingredients to fit your personal taste. I have added black-eyed pea relish, jalapeños, and even pear relish on occasions, depending on my mood and what I had on hand. This is a fun dish and people of all ages love it.
Provided by Gabby Goddess
Categories Beans
Time 8h
Yield 15-20 serving(s)
Number Of Ingredients 15
Steps:
- Mix all ingredients together.
- Refrigerate at least 8 hours before serving, so flavors can fuse (this is the key to this dish).
- Serve with Tostitos Scoops or whatever chips you prefer.
MISSISSIPPI CAVIAR
Black-eyed peas, black beans, corn, tomatoes, onions and peppers in a zesty dressing. A cool salsa in the hot summer!
Provided by mailbelle
Categories Sauces
Time 2h15m
Yield 8 cups
Number Of Ingredients 14
Steps:
- Combine first 11 ingredients (peas through Italian seasoning) in a large bowl. Stir well.
- Combine dressing mix, oil and vinegar. Pour over pea mixture. Stir well. Chill at least 2 hours.
- Serve with tortilla chips. Makes about 8 cups.
Nutrition Facts : Calories 282.3, Fat 14.7, SaturatedFat 2.1, Sodium 344.4, Carbohydrate 32.1, Fiber 7.4, Sugar 3.7, Protein 8.3
MISSISSIPPI CAVIAR
This recipe was given to me by a young lady at work named Jody. She brought it in for a snack with tortilla chips. Several of us thought this would be spectacular over field greens and grilled chicken breast. It has a different taste, and we all enjoyed it. I think you could add peppers to kick it up abit with no problems.
Provided by Michelle S.
Categories Peppers
Time 20m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Mix all together.
- Let sit at least 2 hours before serving.
Nutrition Facts : Calories 158.6, Fat 12.6, SaturatedFat 1.9, Sodium 385.8, Carbohydrate 12.2, Fiber 4.5, Sugar 4.2, Protein 2.2
POOR MAN'S CAVIAR
This is a summery side dish or great for dipping tortilla chips. I found in this months Saveur magazine.
Provided by KathyP53
Categories Beans
Time 3h
Yield 8 cups
Number Of Ingredients 7
Steps:
- Toss all ingredients to combine. Cover with plastic wrap and refrigerate at least 3 hours or overnight to allow flavors to come together.
- Serve cold or at room temperature.
MISSISSIPPI CAVIAR
A friend of ours had a gathering around the fourth of July and one of their friends brought this dip recipe over to share! It was amazing! I could not stay away from the bowl! I know the title sounds strange but OH my goodness it is so yummy to eat! I hope you enjoy it as much as I do!
Provided by Casi Williams @KrazyKakes98
Categories Other Appetizers
Number Of Ingredients 6
Steps:
- Mix togther well and Marinate OVERNIGHT!
- Serve with Tortilla chips and ENJOY!!!!!!
MISSISSIPPI TIPPAH COUNTY CAVIAR FOR A CROWD
Not-U-Know-Who's caviar for a crowd... the scale of the recipe found using Black-Eyed Peas if you google looking for an "eatery & café" recipe. There may be a café somewhere using B-E Peas for this "caviar" of the south, but not at the famous chain now come to my home town! This is surprisingly YUMMY and disgustingly healthful... and will be gone if taken to a large gathering covered dish. It is ALMOST addictive to nearly everyone who tries it. For all I know, folks in Mississippi might make this using Black-Eyed peas from a can... if so & this is desirable, use the googled recipe.
Provided by grantg
Categories Onions
Time 2h
Yield 4-5 quarts, 30 serving(s)
Number Of Ingredients 16
Steps:
- In a large soup pot or dutch oven, bring the purple hull peas to a boil for 3 minutes, reduce to a simmer for 20 minutes, then drain & cover with cold water & ice to chill to stop cooking.
- Prep and dice all the fresh vegetables & place them in a large mixing bowl. Add the drained pimientos. Drain the chilled purple hull peas & add to the bowl. Fold gently to mix all the vegetables into a colorful blend.
- In a separate bowl or quart pitcher combine the oil, vinegars, red wine, seasonings, and hot sauce for the dressing. Whisk together until well blended and salt is dissolved.
- Pour over the dressing over the vegetables and fold gently until blended and coated. Best served chilled for 4 hours, occasionally folding the vegetables in the dressing to marinate them uniformly.
- Keeps well so can be made a day ahead & gets better the longer it marinates. Serve chilled or at room temp -- delicious either way. Probably will disappear quickly -- almost addictive once tried.
- Note: Prep time does not include chilling time.
- If desired, tri-color pepper mix can be all yellow or orange since red and green will still be in mix for a colorful presentation.
Nutrition Facts : Calories 278.9, Fat 8.1, SaturatedFat 0.7, Sodium 77, Carbohydrate 37.7, Fiber 6.8, Sugar 4.8, Protein 14.5
MISSISSIPPI CAVIAR
I got this recipe from my sister who changed it up a bit to suit our liking. Always a hit at family affairs! Serve with tortilla chips. The longer its sits, the spicier it will get.
Provided by lck5002
Categories Black Bean Salad
Time 15m
Yield 6
Number Of Ingredients 10
Steps:
- In a large bowl, lightly stir together the corn, black beans, canned tomatoes with chilies, avocado, roma tomato, onion, jalapenos, and salad dressing until well combined. Sprinkle with salt, pepper, and hot pepper sauce to taste. Refrigerate until serving.
Nutrition Facts : Calories 183.6 calories, Carbohydrate 21.9 g, Fat 11.2 g, Fiber 4.4 g, Protein 3.2 g, SaturatedFat 1.7 g, Sodium 762.6 mg, Sugar 5.1 g
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.
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