Texas Caviar Modified Recipes

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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.

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

BEST-EVER TEXAS CAVIAR



Best-Ever Texas Caviar image

This is a yummy Texas caviar made with black beans and pinto beans instead of black-eyed peas. Serve with scoop-style tortilla chips as a great party appetizer.

Provided by Cassie Cooper

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Corn Salsa Recipes

Time 35m

Yield 10

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 chiles, undrained
1 jalapeno chile 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 leaves, finely chopped
½ cup rice vinegar
½ cup olive oil
⅓ cup white sugar
½ teaspoon garlic powder

Steps:

  • Mix the black beans, pinto beans, white corn, green chiles, jalapeno pepper, red and green bell peppers, red onion, and cilantro together in a large bowl.
  • To make the dressing, stir the rice vinegar, olive oil, sugar, and garlic powder together in a pan. Bring to a boil, then remove from heat, and cool. Pour dressing over bean mixture, and toss to mix evenly.

Nutrition Facts : Calories 261.5 calories, Carbohydrate 35.5 g, Fat 12 g, Fiber 6.3 g, Protein 6.3 g, SaturatedFat 1.7 g, Sodium 564.2 mg, Sugar 8.4 g

TEXAS CAVIAR



Texas Caviar image

Provided by Eddie Jackson

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 17

1 ear corn, shucked
5 tablespoons extra-virgin olive oil, plus more for brushing
5 tablespoons white wine vinegar
1 1/2 teaspoons honey
1/2 to 1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 15-ounce can assorted beans, drained and rinsed
1 small red onion, diced
1 small plum tomato, diced
1/2 yellow bell pepper, diced
1 stalk celery, finely diced
1 jalapeño pepper, finely chopped (remove seeds for less heat)
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
1 1/2 teaspoons chopped fresh oregano
Kosher salt and freshly ground pepper
Tortilla chips, for serving (optional)

Steps:

  • Preheat a grill to high. Brush the corn with olive oil and grill, turning occasionally, until lightly charred, 8 to 10 minutes. Cut the kernels off the cob.
  • Whisk the vinegar, honey, cayenne, garlic powder and olive oil in a large bowl. Add the corn, beans, red onion, tomato, bell pepper, celery, jalapeño, garlic, parsley and oregano; toss until evenly coated. Season with salt and pepper. Cover with plastic wrap and refrigerate until slightly chilled. Serve with tortilla chips or on its own.

CLASSIC TEXAS CAVIAR



Classic Texas Caviar image

Don't bother with soaking and cooking beans for Classic Texas Caviar - the canned variety works well. But skip the bottled dressing, and take a little extra time to measure your own vinegar, oil and spices.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Bean Dip Recipes

Yield 40

Number Of Ingredients 13

2 (15.8 ounce) cans black-eyed peas, drained
1 (14.5 ounce) can petite diced tomatoes, drained
2 fresh medium jalapenos, stemmed, seeded and minced
1 small onion, cut into small dice
½ yellow bell pepper, stemmed, seeded and cut into small dice
¼ cup chopped fresh cilantro
6 tablespoons red wine vinegar
6 tablespoons olive oil (not extra virgin)
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
1 teaspoon dried oregano
1 ½ teaspoons ground cumin

Steps:

  • Mix all ingredients in a medium bowl; cover and refrigerate 2 hours or up to 2 days. Before serving, adjust seasonings to taste, adding extra vinegar, salt and pepper. Transfer to a serving bowl.

Nutrition Facts : Calories 39.9 calories, Carbohydrate 4 g, Fat 2.2 g, Fiber 0.9 g, Protein 1.2 g, SaturatedFat 0.3 g, Sodium 112.4 mg, Sugar 0.4 g

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

My neighbor gave me a container of this zippy, tangy salsa one Christmas and I had to have the recipe. I fix it regularly for potlucks and get-togethers and never have leftover. I take copies of the recipe with me whenever I take the salsa. -Kathy Faris, Lytle, Texas

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 4 cups.

Number Of Ingredients 10

1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
3/4 cup chopped sweet red pepper
3/4 cup chopped green pepper
1 medium onion, chopped
3 green onions, chopped
1/4 cup minced fresh parsley
1 jar (2 ounces) diced pimientos, drained
1 garlic clove, minced
1 bottle (8 ounces) fat-free Italian salad dressing
Tortilla chips

Steps:

  • In a large bowl, combine the peas, peppers, onions, parsley, pimientos and garlic. Pour salad dressing over pea mixture; stir gently to coat. Cover and refrigerate for 24 hours. Serve with tortilla chips.

Nutrition Facts : Calories 77 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 482mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

TEXAS CAVIAR



Texas Caviar image

This is not the same as some of the other recipes for the same name. My family was reluctant to try this but loved it! Don't be intimidated by the laundry list of ingredients...they are mostly cans! Cooking time is refrigeration time. The recipe comes from a friend of the family. It needs 24 hours to marinate.

Provided by MSZANZ

Categories     Beans

Time P1DT20m

Yield 40 serving(s)

Number Of Ingredients 16

3/4 cup cider vinegar
1 tablespoon water
1/2 cup vegetable oil
1 cup Splenda sugar substitute
1 teaspoon salt
1/2 teaspoon black pepper
1 (15 ounce) can pinto beans
1 (15 ounce) can black beans
1 (15 ounce) can garbanzo beans
1 (15 ounce) can black-eyed peas
2 (11 ounce) cans white shoepeg corn
2 (4 ounce) cans diced green chilies
2 ounces finely chopped pimentos
1 cup finely chopped green bell pepper
1 cup finely chopped celery
1 small onion, finely chopped

Steps:

  • Combine vinegar, water, oil, sugar, salt and pepper in saucepan. Bring to a boil, stirring occasionally. Cool to room temperature.
  • Drain beans, corn, peas, green chilies, and pimento. Combine with green peppers, celery, and onion in a bowl. Add marinade and mix well.
  • Chill covered for 24 hours.
  • Serve with tortilla chips.

Nutrition Facts : Calories 88.2, Fat 3.2, SaturatedFat 0.4, Sodium 192, Carbohydrate 12.5, Fiber 3, Sugar 0.5, Protein 3.3

COWBOY CAVIAR



Cowboy Caviar image

This aptly named Cowboy Caviar side dish of black-eyed peas, peppers, and tomatoes pairs nicely with roasted chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 10m

Number Of Ingredients 11

1 can (16 ounces) black-eyed peas, rinsed and drained
3 tablespoons minced roasted red peppers
1 small tomato, diced
1 diced jalapeno (seeded, if desired, for less heat)
1 1/2 tablespoons chopped fresh parsley
1 tablespoon olive oil
2 teaspoons Worcestershire sauce
1/2 teaspoon chopped fresh oregano
1 teaspoon balsamic vinegar, plus more for serving
Hot sauce
Coarse salt and ground pepper

Steps:

  • In a large bowl, toss together peas, red peppers, tomato, jalapeno, parsley, oil, Worcestershire sauce, oregano, vinegar, and a dash of hot sauce. Season with salt and pepper.
  • Drizzle with a little more vinegar before serving. Serve with a slotted spoon.

Nutrition Facts : Calories 129 g, Fat 4 g, Protein 5 g

TEXAS CAVIAR



Texas Caviar image

I've read a lot of different versions of Texas Caviar. So I finally decided to work on my own recipe and make the changes that I wanted. I've made this recipe several times, and everyone has enjoyed it, so I hope you like it as well. It's a super simple recipe, and only takes a little bit of time to make.

Provided by CyndiCB

Categories     Low Cholesterol

Time 8h15m

Yield 12 serving(s)

Number Of Ingredients 12

2 (16 ounce) cans black-eyed peas, drained & rinsed
1 (16 ounce) can corn, whole kernel, drained
1 red bell pepper, chopped
1 green bell pepper, chopped
1 medium purple onion, chopped
3 jalapenos, seeded & chopped
3 roma tomatoes, seeded & chopped
1 garlic clove, crushed
1 tablespoon Tabasco sauce
1/4 cup red wine vinegar
1/4 cup vegetable oil
salt and pepper, to your taste

Steps:

  • Drain and rinse beans and corn.
  • Combine in a large bowl with chopped peppers, onions, garlic, and tomatoes.
  • Mix oil, vinegar, Tabasco, salt and pepper.
  • Pour over salad and stir gently to coat.
  • Chill for several hours (over night is best though).
  • Serve with tortilla chips.

Nutrition Facts : Calories 148.6, Fat 5.6, SaturatedFat 0.8, Sodium 236.3, Carbohydrate 21.1, Fiber 4.2, Sugar 3.3, Protein 5.4

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