Texas Caviar Modified 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.
TEXAS CAVIAR
Up your snack game with this quick and colorful recipe for Texas caviar that can be a dip, salad topping, taco filling and more. My family has always gone for the rainbow version, sneaking in veggies of every color to round out the bowl. Jalapeno provides a kick, but you can remove the seeds or omit it altogether for less heat.
Provided by Kelly Senyei
Categories appetizer
Time 20m
Yield 8 servings
Number Of Ingredients 14
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
In Texas caviar, black-eyed peas and chile peppers are layered with mustard seeds, fennel seeds, or oregano and cumin, and then pickled. These three variations can be used as side dishes or condiments. Try all three in separate one-pint jars; or use a three-pint jar and make just one, tripling the spice mixture of your choice.
Provided by Martha Stewart
Yield Makes 3 pints
Number Of Ingredients 11
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.
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
TEXAS CAVIAR
My neighbor gave me a container of this zippy, tangy salsa one Christmas and I had to have the recipe. I fix it regularly for potlucks and get-togethers and never have leftover. I take copies of the recipe with me whenever I take the salsa. -Kathy Faris, Lytle, Texas
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 4 cups.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the peas, peppers, onions, parsley, pimientos and garlic. Pour salad dressing over pea mixture; stir gently to coat. Cover and refrigerate for 24 hours. Serve with tortilla chips.
Nutrition Facts : Calories 77 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 482mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
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.
BEST-EVER TEXAS CAVIAR
This is a yummy Texas caviar made with black beans and pinto beans instead of black-eyed peas. Serve with scoop-style tortilla chips as a great party appetizer.
Provided by Cassie Cooper
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Corn Salsa Recipes
Time 35m
Yield 10
Number Of Ingredients 13
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.
Nutrition Facts : Calories 261.5 calories, Carbohydrate 35.5 g, Fat 12 g, Fiber 6.3 g, Protein 6.3 g, SaturatedFat 1.7 g, Sodium 564.2 mg, Sugar 8.4 g
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