Tangy Cowboy Caviar Recipes
COWBOY CAVIAR
Thank Oklahoma for this easy, bright and tangy salad. It's made with one of the state's staple crops, black-eyed peas -- or cowpeas as some in the "Sooner State" like to say. With bursts of corn, tomato and pepper, it's a salad that can be served cold or at room temperature, making it perfect for a picnic or tailgate party.
Provided by Food Network Kitchen
Categories side-dish
Time 1h15m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Whisk together the vinegar, pickled jalapeno brine, honey, 1/2 teaspoon salt and several grinds of pepper in a large bowl. Whisk in the oil to make a smooth dressing.
- Add the black-eyed peas, black beans, corn, cilantro, pickled jalapeno, scallions, tomatoes and bell pepper. Toss to coat in the dressing. Season to taste with additional salt and pepper. Cover and refrigerate at least 1 hour to blend the flavors before serving. Serve with tortilla chips for scooping.
TANGY COWBOY CAVIAR
This sugar-free variation is sweet and tangy and great as a dip, on chicken or pork, or as a salad topping or side dish.
Provided by Dan Ader
Categories Bean and Corn Salad
Time 8h30m
Yield 8
Number Of Ingredients 12
Steps:
- Mix corn, black beans, pinto beans, black-eyed peas, red bell pepper, yellow bell pepper, orange bell pepper, and red onion together in a large bowl; stir in vegetable oil.
- Put granular sweetener into a bowl; stir vinegar into sweetener. Mix water into sweetener-vinegar mixture until sweetener is dissolved. Pour mixture over corn-bean mixture; toss to coat. Cover bowl with plastic wrap and refrigerate 8 hours to overnight. Drain liquid from mixture in a colander before serving.
Nutrition Facts : Calories 300.3 calories, Carbohydrate 43 g, Fat 4.9 g, Fiber 9.8 g, Protein 24.5 g, SaturatedFat 0.7 g, Sodium 725 mg, Sugar 1.8 g
TANGY COWBOY CAVIAR
This sugar-free variation is sweet and tangy and great as a dip, on chicken or pork, or as a salad topping or side dish.
Provided by Dan Ader
Categories Bean and Corn Salad
Time 8h30m
Yield 8
Number Of Ingredients 12
Steps:
- Mix corn, black beans, pinto beans, black-eyed peas, red bell pepper, yellow bell pepper, orange bell pepper, and red onion together in a large bowl; stir in vegetable oil.
- Put granular sweetener into a bowl; stir vinegar into sweetener. Mix water into sweetener-vinegar mixture until sweetener is dissolved. Pour mixture over corn-bean mixture; toss to coat. Cover bowl with plastic wrap and refrigerate 8 hours to overnight. Drain liquid from mixture in a colander before serving.
Nutrition Facts : Calories 300.3 calories, Carbohydrate 43 g, Fat 4.9 g, Fiber 9.8 g, Protein 24.5 g, SaturatedFat 0.7 g, Sodium 725 mg, Sugar 1.8 g
COWBOY CAVIAR (TANGY BLACK BEAN DIP)
I got this recipe from a cookbook that came free in the mail (from a cigarette company of all things)!! I modified it slighty, and I've gotten nothing but compliments on it. I do tend to go heavier on the garlic & sometimes add a bit more vinegar than what's called for. It sets real nice if chilled overnight, but if time's an issue, chilling isn't totally necessary. I like to serve it in a bright colored bowl.
Provided by tzisa
Categories Black Beans
Time 10m
Yield 3 cups
Number Of Ingredients 9
Steps:
- Place all ingredients except corn in a food processor. Process in an on-off manner for about 1 minute.
- Transfer to large bowl & stir in corn manually.
- Refrigerate overnight to allow flavors to blend. Serve with chips, crackers or toast.
Nutrition Facts : Calories 560.6, Fat 25.9, SaturatedFat 3.7, Sodium 618.1, Carbohydrate 66.6, Fiber 20.1, Sugar 3.3, Protein 20.7
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