Sweettexascaviar Recipes

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.

Steps:

• Rinse the canned items.
• Chop the veggies.
• Mix everything together and let marinade 2 or more hours. (Overnight is best.)
• Serve on Fritos'Scoops'. (or other chip.)
• This dip is great for parties as it can sit out for several hours without refrigeration.

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.

Steps:

• Mix all marinade ingredients together in a sauce pan and bring to a boil. Boil for 5 minutes and cool.
• Drain all cans of beans and shoepeg corn. Combine all ingredients and marinade the bean and vegetable mixture for 24 hours.
• Serve with Tostito Scoops.

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.

Steps:

• Mix all ingredients thoroughly in a large bowl. Chill in the refrigerator for 24 hours, stirring occasionally. Stir again before serving.

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.

Steps:

• In a large bowl, mix together onion, green bell pepper, green onions, jalapeno peppers, garlic, cherry tomatoes, zesty Italian dressing, black beans, black-eyed peas and coriander. Cover and chill in the refrigerator approximately 2 hours. Toss with desired amount of fresh cilantro to serve.

Steps:

• Sprinkle a pinch of baking soda into a 64-ounce, heat-proof, glass pitcher. Pour in boiling water, and add tea bags. Cover, and allow to steep for 15 minutes.
• Remove tea bags, and discard; stir in sugar until dissolved. Pour in cool water, then refrigerate until cold.

Steps:

• Place all ingredients in a large bowl and mix well.
• Cover and place in refrigerator to marinate for a minimum of 2 hours.
• It's best made the day before, but my DH has been know to eat a big bowl full right away.

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.

Steps:

• Combine all ingredients.
• Refridgerate an hour or so to let the flavors meld.
• Serve with tortilla chips. The recipe makes a LOT so have a good-sized container on hand to keep it in (or 1/2 the recipe), but if you bring it to a party to serve in a chip and dip tray it will go fast so it's good to have plenty on hand to replenish -- .

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.