Heathers Hot Cool Texas Caviar Recipes

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COWBOY CAVIAR



Cowboy Caviar image

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

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

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.

TEXAS CAVIAR



Texas Caviar image

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

2 16-ounce cans black-eyed peas
4 scallions, green parts only, minced
2 to 3 jalapeños, seeded and minced
1/4 cup chopped fresh cilantro
1/2 cup corn oil
1/4 cup fresh lime juice
1/4 cup apple cider vinegar
Salt and freshly ground black pepper to taste
Round tortilla chips

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.

TEXAS CAVIAR



Texas Caviar image

Provided by Food Network

Categories     side-dish

Time P1DT15m

Yield 4 servings

Number Of Ingredients 9

4 cups cooked black-eyed peas, drained and cooled
1 cup diced yellow onion
1 cup diced red onion
1 green or red bell pepper, diced
1 tablespoon minced garlic
1 tablespoon Cajun seasoning
1/3 cup olive oil
1/3 cup red wine vinegar
1 teaspoon black pepper

Steps:

  • Mix all ingredients thoroughly in a large bowl. Chill in the refrigerator for 24 hours, stirring occasionally. Stir again before serving.

TEXAS CAVIAR



Texas Caviar image

Provided by Food Network

Categories     appetizer

Time 22m

Yield 6 servings

Number Of Ingredients 8

1/2 cup vegetable oil
1/2 cup apple cider vinegar
3 cloves garlic, minced
1/3 cup chopped red onion
1/3 cup chopped celery
1/2 teaspoon black pepper
3 to 4 shakes hot red pepper sauce
Two 15.8-ounce cans black eyed peas, drained and rinsed well

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.

HEATHER'S HOT & COOL TEXAS CAVIAR



Heather's Hot & Cool Texas Caviar image

This is a hot and cool bean salsa recipe. Really looks and tastes great on a tex mex buffet! Enjoy!

Provided by Heather Cooks it up

Categories     Lunch/Snacks

Time 40m

Yield 20 serving(s)

Number Of Ingredients 15

15 ounces black-eyed peas, drained
15 ounces black beans, drained
15 ounces hot Rotel diced tomatoes, drained
1 corn on the cob, cooked and kernals removed
1/2 cup red onion, chopped
1/2 cup yellow bell pepper, chopped
1/2 cup green bell pepper, chopped
1 jalapeno, de-seeded and chopped
1/4 cup cilantro, chopped
2 teaspoons garlic salt
2 teaspoons garlic pepper seasoning
2 teaspoons cumin
1 teaspoon salt
1 teaspoon black pepper
1/4 cup ken's light caesar salad dressing

Steps:

  • Boil corn on cob, remove kernals with a knife or use a 15 oz can of mexicorn, drained.
  • In a large bowl, add beans, tomatoes, veggies, spices, and salad dressing. Mix well and refrigerate overnight.

Nutrition Facts : Calories 52.1, Fat 0.3, SaturatedFat 0.1, Sodium 274.1, Carbohydrate 10.1, Fiber 2.5, Sugar 0.6, Protein 3

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