The Only Texas Caviar You Should Ever Eat Recipes

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

Classic Texas Caviar image

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

Ingredients

2 (15.8 ounce) cans black-eyed peas, drained
1 (14.5 ounce) can petite diced tomatoes, drained
2 fresh medium jalapenos, stemmed, seeded and minced
1 small onion, cut into small dice
½ yellow bell pepper, stemmed, seeded and cut into small dice
¼ cup chopped fresh cilantro
6 tablespoons red wine vinegar
6 tablespoons olive oil (not extra virgin)
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
1 teaspoon dried oregano
1 ½ teaspoons ground cumin

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

Texas Caviar image

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.

Ingredients

3/4 cup apple cider vinegar
1/2 cup vegetable oil
1 tablespoon water
1/2 cup sugar
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
One 15-ounce can black-eyed peas, rinsed and drained
One 15-ounce can black beans, rinsed and drained
One 15-ounce can corn, drained
1/2 cup finely chopped red onion
1 green bell pepper, finely chopped
1 red bell pepper, finely chopped
1/4 cup finely diced jalapeno (remove seeds for less heat)
Tortilla chips, for serving

THE ONLY TEXAS CAVIAR YOU SHOULD EVER EAT

I first tried this dip/salsa at a work picnic. It was so good I had to have the recipe. A real hit with parties and large gatherings. Serve with Tostitos scoop chips for a hearty taste! The secret is in the marinade. Not a difficult recipe but time consuming due to chopping of veggies.

Provided by LIZKOSIN

Categories Black Beans

Time P1DT1m

Yield 6-10 serving(s)

Number Of Ingredients 13

The Only Texas Caviar You Should Ever Eat image

Steps:

Mix marinade ingredients together and boil for five minutes; cool.
Mix all veggies and beans together.
pour the marinade over your beans and veggies.
refrigerate at least 24 hours.
Serve tortilla chips.

Nutrition Facts : Calories 378.5, Fat 19, SaturatedFat 2.6, Sodium 415.3, Carbohydrate 52.4, Fiber 3.4, Sugar 38.2, Protein 3.1

Ingredients

4 (15 1/2 ounce) cans beans (any kind...black, red, white, chick, etc.)
1 (15 ounce) can baby white corn (NO SUBSTITUTES)
1 cup onion, chopped (green or yellow(whatever you prefer or have on hand)
1 cup celery, chopped
1 cup green pepper, chopped
6 -10 fresh jalapeno peppers, minced (to your taste)
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon water
3/4 cup apple cider vinegar
1/2 cup olive oil
1 cup sugar
tortilla chips

TEXAS CAVIAR

Provided by Eddie Jackson

Categories side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 17

Texas Caviar image

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.

Ingredients

1 ear corn, shucked
5 tablespoons extra-virgin olive oil, plus more for brushing
5 tablespoons white wine vinegar
1 1/2 teaspoons honey
1/2 to 1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 15-ounce can assorted beans, drained and rinsed
1 small red onion, diced
1 small plum tomato, diced
1/2 yellow bell pepper, diced
1 stalk celery, finely diced
1 jalapeño pepper, finely chopped (remove seeds for less heat)
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
1 1/2 teaspoons chopped fresh oregano
Kosher salt and freshly ground pepper
Tortilla chips, for serving (optional)

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

Classic Texas Caviar image

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

Ingredients

2 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained
1 can (10 ounces) diced tomatoes and green chilies, drained
1 medium green pepper, finely chopped
1 small red onion, finely chopped
1/2 cup fat-free Italian salad dressing
2 tablespoons lime juice
1/4 teaspoon salt
1/4 teaspoon pepper
1 medium ripe avocado, peeled and cubed
Tortilla chips

COWBOY CAVIAR

Depending on where you're from, this simple dip is known as cowboy caviar or Texas caviar, and it's a favorite at tailgates and potlucks all over the South. Its creator, Helen Corbitt, a dietitian from New York, had never heard of black-eyed peas when she moved to Texas in 1931. The exact details are fuzzy, but at some point in her 40 years working in restaurants there, she combined black-eyed peas with a simple vinaigrette, and it was a big hit. The recipe has evolved over the years, and you can find a number of variations online. Some contain corn and black beans (as this one does), and others avocado. Some call for bottled Italian salad dressing, others homemade. No matter how you tweak it, it's always good with a pile of tortilla chips.

Provided by Margaux Laskey

Categories easy, snack, crackers and chips, dips and spreads, finger foods, appetizer

Time 2h15m

Yield 8 cups

Number Of Ingredients 15

Cowboy Caviar image

Steps:

Make the dressing: In a medium bowl, whisk the olive oil, vinegar, garlic, sugar, 1/2 teaspoon salt and 1/2 teaspoon pepper to combine.
Add the tomatoes, red onion, black beans, black-eyed peas, corn, bell pepper, jalapeño and cilantro. Toss to combine and season with salt and pepper to taste. Cover with plastic wrap and refrigerate for 2 hours before serving.
To serve, toss well and season to taste. Sprinkle with scallions and serve with tortilla chips.

Ingredients

1/3 cup olive oil
1/4 cup red wine vinegar
3 to 4 garlic cloves, minced
1 teaspoon granulated sugar
Kosher salt and black pepper
3 plum tomatoes, cored, seeded if desired, and diced
1/2 red onion, finely diced (about 3/4 cup)
1 (15-ounce) can black beans, rinsed
1 (15-ounce) can black-eyed peas, rinsed
1 1/2 cups fresh corn kernels (from about 2 to 4 cobs) or thawed, drained frozen sweet corn (about 8 ounces)
1 red, green or yellow bell pepper, seeded and finely diced
1 jalapeño, seeded and finely diced
1/2 cup chopped cilantro leaves and tender stems, plus more for garnish, if desired
1 scallion, white and green parts, chopped, for garnish (optional)
Tortilla chips, for serving

More about "the only texas caviar you should ever eat recipes"

BEST TEXAS CAVIAR (COWBOY CAVIAR) – A COUPLE COOKS

Web Jul 8, 2022 Black beans, canned or cooked Corn Red bell pepper Cherry tomatoes Green onions Jalapeno pepper Cilantro Texas caviar dressing …
From acouplecooks.com
4.5/5 (2)
Total Time 15 mins
Category Appetizer
Calories 259 per serving

The Only Texas Caviar You Should Ever Eat Recipes

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.

TEXAS CAVIAR

THE ONLY TEXAS CAVIAR YOU SHOULD EVER EAT

I first tried this dip/salsa at a work picnic. It was so good I had to have the recipe. A real hit with parties and large gatherings. Serve with Tostitos scoop chips for a hearty taste! The secret is in the marinade. Not a difficult recipe but time consuming due to chopping of veggies.

TEXAS CAVIAR

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

COWBOY CAVIAR

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