Coyote Caviar Recipes

ARIZONA COYOTE CAVIAR

Steps:

• Mix all ingredients except cream cheese, green onions, and salsa. Cover and refrigerate for 2 hours. Spread cream cheese on round serving plate. Spoon bean mixture around edges, along with salsa. Sprinkle with green onions. Serve with tortilla chips or melba crackers.

COWBOY CAVIAR

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.

COWBOY CAVIAR

Steps:

• To make the dressing, in a small bowl whisk together the olive oil, sugar, white wine vinegar, chili powder, and salt to taste (I like 1 teaspoon).
• In a large bowl, add tomatoes, black-eyed peas, black beans, corn, red onion, bell peppers, and cilantro. Drizzle with the dressing and stir to combine. Cover and chill until serving time.

COYOTE CAVIAR

Steps:

• Mix all ingredients except cream cheese, eggs, green onions, and salsa.
• Cover and refrigerate for 2 hours.
• Spread cream cheese on round serving plate.
• Spoon bean mixture around edges, along with salsa and eggs.
• Sprinkle with green onions.
• Serve with tortilla chips or melba-style crackers.

CHAYOTE SQUASH WITH RED PEPPERS AND GINGER

Steps:

• Heat a large skillet over medium heat, melt butter in the hot skillet, and stir chayotes, sugar, garlic, red pepper flakes, and ginger into butter. Cook, stirring frequently, until chayotes are tender, about 15 minutes; season with salt and black pepper.