Southern Caviar Black Eyed Peas Recipes

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SOUTHERN CAVIAR



Southern Caviar image

A co-worker brought this dish to a work potluck, and everyone was absolutely raving! I couldn't get enough of it, so I knew I had to get the recipe :) It is great with tortilla chips as a dip, or over some lettuce for a salad. As a bonus, it's so simple and quick to put together!

Provided by Starrynews

Categories     Low Protein

Time 15m

Yield 8-10 serving(s)

Number Of Ingredients 8

1 (15 1/4 ounce) can black-eyed peas, rinsed and drained
1 (15 1/4 ounce) can corn, rinsed and drained
1 (10 ounce) can Rotel tomatoes & chilies
3/4 green bell pepper, diced
1/2 red onion, diced
4 green onions, sliced
1/2 jalapeno, seeded and diced
1 cup zesty Italian dressing

Steps:

  • Combine all ingredients and mix well.
  • It can be made up to 24 hours in advance and kept in the fridge.

GULLAH CAVIAR



Gullah Caviar image

Provided by Kardea Brown

Categories     side-dish

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 13

1/4 cup red wine vinegar
1 tablespoon sugar
1/2 teaspoon dried oregano
2 to 3 dashes hot sauce
1/2 cup vegetable oil
Two 15-ounce cans black-eyed peas, rinsed and drained
One 4-ounce jar diced pimentos, drained
1 cup fresh or thawed frozen corn kernels
2 cloves garlic, minced
1 small red onion, finely diced
1 green bell pepper, finely diced
1 bunch fresh cilantro, chopped
Kosher salt and freshly ground black pepper

Steps:

  • Whisk together the vinegar, sugar, oregano and hot sauce in a large bowl. Drizzle in the oil while whisking. Add the peas, pimentos, corn, garlic, onion, bell pepper and cilantro to the dressing; season with salt and pepper. Toss until everything is coated. The salad can be served immediately, but is better if it sits for a few hours or overnight.

SOUTHERN CAVIAR



Southern Caviar image

Make and share this Southern Caviar recipe from Food.com.

Provided by Diana Adcock

Categories     Beans

Time 20m

Yield 10 serving(s)

Number Of Ingredients 13

3 (16 ounce) cans drained black-eyed peas
3/4 cup finely chopped green bell pepper
1/2 cup finely chopped red bell pepper
3/4 cup finely chopped hot pepper
3/4 cup finely chopped white onion
1/4 cup finely chopped pimiento
1 clove garlic, minced
1/3 cup red wine vinegar
2/3 cup olive oil
1 teaspoon Dijon mustard
salt
Tabasco sauce
tortilla chips

Steps:

  • Whisk together vinegar, oil, and mustard.
  • Mix together the beans to garlic.
  • Mix the two together and take a bite.
  • Adjust seasonings by adding salt and tabasco.
  • Mash half the mixture, stir, cover and chill well.
  • Drain and serve with tortilla chips.

Nutrition Facts : Calories 250, Fat 15.3, SaturatedFat 2.2, Sodium 416.1, Carbohydrate 22.1, Fiber 5.3, Sugar 1.8, Protein 7.1

COWBOY CAVIAR



Cowboy Caviar image

Thank Oklahoma for this easy, bright and tangy salad. It's made with one of the state's staple crops, black-eyed peas -- or cowpeas as some in the "Sooner State" like to say. With bursts of corn, tomato and pepper, it's a salad that can be served cold or at room temperature, making it perfect for a picnic or tailgate party.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h15m

Yield 8 to 10 servings

Number Of Ingredients 13

3 tablespoons cider vinegar
2 tablespoons finely chopped pickled jalapeno plus 1 tablespoon brine
1 teaspoon honey
Kosher salt and freshly ground black pepper
5 tablespoons extra-virgin olive oil
One 15-ounce can black-eyed peas, rinsed and drained
One 15-ounce can black beans, rinsed and drained
1 cup frozen corn, thawed
1/2 cup roughly chopped fresh cilantro
4 scallions, chopped
2 plum tomatoes, seeded and chopped
1 red bell pepper, stemmed, seeded and chopped
Tortilla chips, for serving

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.

SOUTHERN BLACK EYED PEA CAVIAR



Southern Black Eyed Pea Caviar image

I made this for an appetizer recently and it disappeared quickly. It has a combination of flavors that blend together so well.

Provided by Jenny Powers @JennyPowers

Categories     Vegetable Appetizers

Number Of Ingredients 7

1 can(s) yellow corn, drained
2 can(s) blackeyed peas, drained
1 can(s) rotel tomatoes with juice
1 - medium onion, finely chopped
1 - red pepper, finely chopped
3 - jalopenas, seeded and finely chopped
1 - 8 oz bottle of italian dressing

Steps:

  • Finely chop the red pepper and onion. Seed and finely chop the jalopena.
  • Drain the cans of blackened peas and corn. Do not drain the rotel tomatoes. Mix all of the ingredients together with the italian dressing. It is best to make this a few hours or a day before so the flavors marry.
  • Serve this with tortillia corn scoops. You and your guests will enjoy this simple and delicious recipe.

SOUTH GEORGIA "CAVIAR"



South Georgia

Yield serves 15

Number Of Ingredients 8

Two 15-ounce cans black-eyed peas, drained
One 15-ounce can whole kernel corn, drained
One 10-ounce can Ro-Tel tomatoes
2 cups chopped red bell pepper
1/2 cup chopped fresh jalapeno peppers
1/2 cup chopped onion
One 8-ounce bottle Italian salad dressing
One 4-ounce jar chopped pimentos, drained

Steps:

  • Combine all the ingredients in a large bowl, stir gently to combine, and refrigerate overnight. Serve with corn chips. This recipe will keep in the refrigerator for up to 2 weeks.

SOUTHERN COWBOY CAVIAR



Southern Cowboy Caviar image

A friend's family makes this regularly, and it's so good that I asked for the recipe so that I could have it more often.

Provided by South Carolina Girl

Categories     Vegan

Time 5m

Yield 10 , 10 serving(s)

Number Of Ingredients 8

15 ounces black beans, rinsed and drained
16 ounces black-eyed peas, rinsed and drained
10 ounces Rotel diced tomatoes, not drained (original or hot)
11 ounces canned white shoepeg corn, drained
3 roma tomatoes, seeded and diced
1 green bell pepper, seeded and finely chopped
3 -4 green onions, thinly sliced
3/4 cup KRAFT Zesty Italian Dressing

Steps:

  • Mix all of the ingredients except the chips.
  • Refrigerate.
  • Serve with chips.

Nutrition Facts : Calories 114.6, Fat 0.8, SaturatedFat 0.2, Sodium 259.7, Carbohydrate 22.6, Fiber 5.5, Sugar 0.9, Protein 6.4

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