Oklahoma Caviar Recipes

BEST EVER COWBOY CAVIAR

Steps:

• Combine olive oil, vegetable oil, cider vinegar, and sugar in a saucepan; bring to a boil, remove from heat, and cool to room temperature.
• Stir pinto beans, black-eyed peas, corn, onion, celery, red bell pepper, and cilantro together in a large bowl. Pour cooled oil mixture over bean mixture and toss to coat. Cover the bowl with plastic wrap and refrigerate, stirring occasionally, for 24 hours. Drain excess dressing before serving.

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.

OKLAHOMA CAVIAR

Steps:

• Mix all ingredients thoroughly, stir in salad dressing.
• Chill overnight (best)!
• Drain if needed.
• Serve with tortilla chips.

LULU'S LOWER ALABAMA CAVIAR

Steps:

• Combine black-eyed peas, onion, peppers, tomatoes, parsley, vinegar, oil and sugar. Season with salt and pepper.
• Marinate for 12 to 24 hours before serving.
• Serve with crackers or tortilla chips.

COWBOY CAVIAR

Steps:

• Whisk together the vinegar, pickled jalapeno brine, honey, 1/2 teaspoon salt and several grinds of pepper in a large bowl. Whisk in the oil to make a smooth dressing.
• Add the black-eyed peas, black beans, corn, cilantro, pickled jalapeno, scallions, tomatoes and bell pepper. Toss to coat in the dressing. Season to taste with additional salt and pepper. Cover and refrigerate at least 1 hour to blend the flavors before serving. Serve with tortilla chips for scooping.