Jail House Texas Caviar Recipes

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CLASSIC TEXAS CAVIAR



Classic Texas Caviar image

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

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

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



Texas Caviar image

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

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

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 COWBOY CAVIAR



Texas Cowboy Caviar image

Make and share this Texas Cowboy Caviar recipe from Food.com.

Provided by Lacy S.

Categories     Sauces

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 15

1 (16 ounce) can black-eyed peas, rinsed and drained
1 (16 ounce) can white corn, rinsed and drained
4 ounces black olives, chopped
2 large avocados, diced
4 roma tomatoes, diced
1 large purple onion, diced
1 green pepper, diced
1 yellow pepper, diced
1 red pepper, diced
2 -4 jalapeno peppers, seeded and diced
2 garlic cloves, minced
1 bunch cilantro, finely chopped
3 tablespoons lime juice
3 tablespoons vegetable oil
1 -2 tablespoon hot sauce

Steps:

  • Place all ingredients in a large bowl and stir to combine.
  • Serve with corn chips.

Nutrition Facts : Calories 281.8, Fat 16.7, SaturatedFat 2.4, Sodium 338.9, Carbohydrate 31.7, Fiber 9.6, Sugar 5.1, Protein 7

JAIL HOUSE TEXAS CAVIAR



Jail House Texas Caviar image

I got this recipe from a co-worker. She brought this to work one day. It is the most fabulous alternative to salsa and is just as healthy. I make it to top Quinoa for a healthy dinner with a side salad or as a zesty scoopable dip at picnics. I hope you enjoy.

Provided by Bobbie537

Categories     Beans

Time 1h10m

Yield 7 cups, 10 serving(s)

Number Of Ingredients 13

2 (15 ounce) cans black beans, rinsed and drained
2 (15 ounce) cans pinto beans, rinsed and drained
2 (15 ounce) cans white corn, rinsed and drained
1 (4 ounce) can chopped green chili peppers, undrained
1 jalapeno pepper, seeded and finely chopped
1 red bell pepper, cored, seeded and finely chopped
1 green bell pepper, cored seeded and finely chopped
1 small red onion, finely chopped
1 bunch cilantro leaf, finely chopped
1/2 cup rice wine vinegar
1/2 cup olive oil
1/3 cup white sugar
1/2 teaspoon garlic powder

Steps:

  • Mix black beans, pinto beans, white corn, green chiles, jalapeno pepper, red and green bell peppers, red onion and cilatro together in a large bowl.
  • To make dressing, stire rice vinegar, olive oil, sugar and garlic powder todether ina pan. Bring to boil, then rmove from heat, and cool. Pour dressing over bean mixture, and toss to mix evenly.
  • It is better the second day.
  • Enjoy with scoopable tortilla chips.

Nutrition Facts : Calories 440.9, Fat 12.9, SaturatedFat 1.9, Sodium 16.3, Carbohydrate 68.3, Fiber 18, Sugar 11.4, Protein 18.4

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