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
Steps:
- Preheat a grill to high. Brush the corn with olive oil and grill, turning occasionally, until lightly charred, 8 to 10 minutes. Cut the kernels off the cob.
- Whisk the vinegar, honey, cayenne, garlic powder and olive oil in a large bowl. Add the corn, beans, red onion, tomato, bell pepper, celery, jalapeño, garlic, parsley and oregano; toss until evenly coated. Season with salt and pepper. Cover with plastic wrap and refrigerate until slightly chilled. Serve with tortilla chips or on its own.
TEXAS CAVIAR
Steps:
- Combine all ingredients except peas. Pour mixture over the peas and toss gently. Refrigerate overnight. Toss before serving. Can be held for up to a week.
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
Steps:
- Mix all ingredients thoroughly in a large bowl. Chill in the refrigerator for 24 hours, stirring occasionally. Stir again before serving.
TEXAS CAVIAR
I've read a lot of different versions of Texas Caviar. So I finally decided to work on my own recipe and make the changes that I wanted. I've made this recipe several times, and everyone has enjoyed it, so I hope you like it as well. It's a super simple recipe, and only takes a little bit of time to make.
Provided by CyndiCB
Categories Low Cholesterol
Time 8h15m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Drain and rinse beans and corn.
- Combine in a large bowl with chopped peppers, onions, garlic, and tomatoes.
- Mix oil, vinegar, Tabasco, salt and pepper.
- Pour over salad and stir gently to coat.
- Chill for several hours (over night is best though).
- Serve with tortilla chips.
Nutrition Facts : Calories 148.6, Fat 5.6, SaturatedFat 0.8, Sodium 236.3, Carbohydrate 21.1, Fiber 4.2, Sugar 3.3, Protein 5.4
TEXAS CAVIAR
This is not the same as some of the other recipes for the same name. My family was reluctant to try this but loved it! Don't be intimidated by the laundry list of ingredients...they are mostly cans! Cooking time is refrigeration time. The recipe comes from a friend of the family. It needs 24 hours to marinate.
Provided by MSZANZ
Categories Beans
Time P1DT20m
Yield 40 serving(s)
Number Of Ingredients 16
Steps:
- Combine vinegar, water, oil, sugar, salt and pepper in saucepan. Bring to a boil, stirring occasionally. Cool to room temperature.
- Drain beans, corn, peas, green chilies, and pimento. Combine with green peppers, celery, and onion in a bowl. Add marinade and mix well.
- Chill covered for 24 hours.
- Serve with tortilla chips.
Nutrition Facts : Calories 88.2, Fat 3.2, SaturatedFat 0.4, Sodium 192, Carbohydrate 12.5, Fiber 3, Sugar 0.5, Protein 3.3
TEXAS CAVIAR
A "munchie" dish given to me by my daughter, Susan. It is great to put in front of guests while waiting for dinner to finish up.
Provided by granny franny 2
Categories Low Protein
Time 20m
Yield 12-16 serving(s)
Number Of Ingredients 10
Steps:
- Drain all canned and jarred items and rinse.
- Place oil, vinegar and sugar in a sauce pan.
- Heat until sugar dissolves.
- Mix all ingredients together with marinade in a bowl.
- Cover and refrigerate overnight (or longer).
- Drain the marinade off the mixture to serve.
- Serve with Tostitos Scoops.
Nutrition Facts : Calories 317.9, Fat 18.7, SaturatedFat 2.6, Sodium 199.4, Carbohydrate 34.7, Fiber 4.6, Sugar 18.5, Protein 5
TEXAS CAVIAR
I saw this recipe in the Tyler newspaper and I don't even like blackeye peas and thought this might be good. Mentioned it to a friend and she had already made it the day before and loved it. Made last night and it is awesome (this coming from someone who hates New Years Day because I hold to the southern tradition of pork, greens and blackeye peas, which I gag on. But this is wonderful. Comes from Erica Cady 2007 Blackeyed Pea Festival in Athens, Texas. This is really better the longer and longer you let it sit.
Provided by Britt Os sweetie pie
Categories Black Beans
Time 15m
Yield 8-12 serving(s)
Number Of Ingredients 14
Steps:
- Mix all ingredients and let sit at least four hours in the fridge. The longer it sits the better. Serve with chips.
Nutrition Facts : Calories 274.6, Fat 6, SaturatedFat 1, Sodium 708.4, Carbohydrate 47.2, Fiber 12.6, Sugar 3.9, Protein 12.9
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
Slightly sweet, not too spicy. Serve with tortilla chips. Print copies of this recipe, people always ask for it!
Provided by Gina Rae Vinson
Categories Peppers
Time 8h10m
Yield 12 serving(s)
Number Of Ingredients 10
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.
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
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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