My Kinda Caviar Cowboy Caviar Table For Two By Julie Wampler Recipes

COWBOY CAVIAR

Cowboy Caviar image

Forget those overpriced fish eggs. Celebrate those special occasions like the New Year with this tasty easy Cowboy Caviar with a cornucopia of beans, black eyed peas, and vegetables all in a slight spicy slightly sweet lime vinaigrette.

Provided by Beth Pierce

Time 15m

Number Of Ingredients 14

Ingredients

1/2 c olive oil
2 Tbsp fresh lime juice
1/2 tsp chili powder
1/2 tsp ground cumin
1/4 tsp ground cayenne
1/4 tsp crushed red pepper
1 can(s) 15 ounces black beans drained and rinsed
1 can(s) 15 ounces black eyed peas drained and rinsed
1 1/2 c corn fresh, frozen or canned
1/4 c red onion finely chopped
1 c grape or cherry tomatoes quartered
1 jalapeno minced
1 bell pepper finely diced
1/4 c chopped fresh cilantro

Steps:

1. In a small bowl whisk together the olive oil, lime juice, chili powder, ground cumin, ground cayenne and crushed red pepper.
2. In a large bowl combine the black bean, black eyed peas, corn, red onion, tomatoes, jalapeno, bell pepper and cilantro.
3. Drizzle the vinaigrette over the caviar and toss to coat. Store covered in the fridge until 30 minutes prior to serving. Retoss right before serving.
4. NOTES Use any colored bell pepper or use a variety for color. Mix up to 1 day in advance but hold the chopped cilantro until about an hour before. In a hurry? Skip the dressing and add 1/2 cup zesty Italian dressing. Feel free to add finely diced avocado. However if you are preparing this in advance add the avocado right before serving. Store leftovers up to 4 days in an airtight container in the fridge.

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

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

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.

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