Big Texan Texas Caviar Food

TEXAS CAVIAR

Texas Caviar image

A "munchie" dish given to me by my daughter, Susan. It is great to put in front of guests while waiting for dinner to finish up.

Provided by granny franny 2

Categories Low Protein

Time 20m

Yield 12-16 serving(s)

Number Of Ingredients 10

Ingredients

1 (15 ounce) can black-eyed peas
1 (11 ounce) can shoe peg corn
1 (15 ounce) can black beans, thoroughly rinsed
1 (4 ounce) jar pimientos
1 (4 ounce) jar jalapenos
1 medium red onion, chopped
1 cup chopped celery
1 cup olive oil
1/2 cup cider vinegar
1 cup sugar

Steps:

Drain all canned and jarred items and rinse.
Place oil, vinegar and sugar in a sauce pan.
Heat until sugar dissolves.
Mix all ingredients together with marinade in a bowl.
Cover and refrigerate overnight (or longer).
Drain the marinade off the mixture to serve.
Serve with Tostitos Scoops.

Nutrition Facts : Calories 317.9, Fat 18.7, SaturatedFat 2.6, Sodium 199.4, Carbohydrate 34.7, Fiber 4.6, Sugar 18.5, Protein 5

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

Ingredients

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

TEXAS CAVIAR I

Texas Caviar I image

Here's a spicy Texas favorite. Black-eyed peas and black beans are marinated in a fiery, flavorful mixture. This is great with tortilla chips or bread -- and plenty of cold iced tea!

Provided by ELKINSMEG

Categories Appetizers and Snacks Dips and Spreads Recipes Bean Dip Recipes

Time 1h15m

Yield 16

Number Of Ingredients 11

Ingredients

½ onion, chopped
1 green bell pepper, chopped
1 bunch green onions, chopped
2 jalapeno peppers, chopped
1 tablespoon minced garlic
1 pint cherry tomatoes, quartered
1 (8 ounce) bottle zesty Italian dressing
1 (15 ounce) can black beans, drained
1 (15 ounce) can black-eyed peas, drained
½ teaspoon ground coriander
1 bunch chopped fresh cilantro

Steps:

In a large bowl, mix together onion, green bell pepper, green onions, jalapeno peppers, garlic, cherry tomatoes, zesty Italian dressing, black beans, black-eyed peas and coriander. Cover and chill in the refrigerator approximately 2 hours. Toss with desired amount of fresh cilantro to serve.

Nutrition Facts : Calories 107.1 calories, Carbohydrate 11.8 g, Fat 5.4 g, Fiber 3.7 g, Protein 3.5 g, SaturatedFat 0.6 g, Sodium 414.7 mg, Sugar 1.3 g

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

Ingredients

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

I received this recipe from a co-worker, who brought this dip to work on New Year's Eve. I don't normally like black-eyed peas, but this is a delicious dip! I now make this dip every New Years Eve and I serve it with Ritz crackers.

Provided by Kim D.

Categories Beans

Time 15m

Yield 10-12 serving(s)

Number Of Ingredients 6

Ingredients

1 package Italian salad dressing mix
2 cans ranch style black-eyed peas with jalapenos, rinsed and drained
1 green bell pepper, diced
1 bunch green onion, diced
1/2 teaspoon garlic powder
1/4 teaspoon chili powder

Steps:

Prepare Italian dressing according to directions on the package.
Add remaining ingredients; Mix well.
Chill.
Serve with crackers.

Nutrition Facts : Calories 6.9, Fat 0.1, Sodium 3, Carbohydrate 1.6, Fiber 0.6, Sugar 0.6, Protein 0.3

TEXAS CAVIAR

Texas Caviar image

I saw this recipe in the Tyler newspaper and I don't even like blackeye peas and thought this might be good. Mentioned it to a friend and she had already made it the day before and loved it. Made last night and it is awesome (this coming from someone who hates New Years Day because I hold to the southern tradition of pork, greens and blackeye peas, which I gag on. But this is wonderful. Comes from Erica Cady 2007 Blackeyed Pea Festival in Athens, Texas. This is really better the longer and longer you let it sit.

Provided by Britt Os sweetie pie

Categories Black Beans

Time 15m

Yield 8-12 serving(s)

Number Of Ingredients 14

Ingredients

2 (15 ounce) cans black-eyed peas, drained
1 (15 ounce) can black beans, drained
1 (15 ounce) can shoe peg corn
1 (10 ounce) can rotel, drained
1 large avocado, chopped
1 yellow bell pepper, chopped
1 red bell pepper, chopped
1 bunch green onion, chopped
1 cup diced tomato (I used can diced because of the season)
1/3 cup red wine vinegar
1/3 cup lemon juice
garlic powder, to taste
salt and pepper
cilantro, Not called for in recipe but added

Steps:

Mix all ingredients and let sit at least four hours in the fridge. The longer it sits the better. Serve with chips.

Nutrition Facts : Calories 274.6, Fat 6, SaturatedFat 1, Sodium 708.4, Carbohydrate 47.2, Fiber 12.6, Sugar 3.9, Protein 12.9

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

Ingredients

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.

"THE BIG TEXAN" TEXAS CAVIAR

If you have ever heard of the Big Texan Restaurant where they have a 72 ounce steak competition, this recipe comes from their kitchen, reduced to a manageable serving size. Great for New Year's Day football games for friends and family.

Provided by Nancy Lopez

Categories Vegetable Appetizers

Time 15m

Number Of Ingredients 9

Ingredients

2 can(s) 15-16 oz each black-eye peas, drained
1 medium jalapeno chili, minced
1/4 small onion, minced
1/2 green bell peper, chopped
1/3 c italian dressing
2 Tbsp chili powder
2 Tbsp ground cumin
salt to taste
1/4 tsp ground red pepper

Steps:

1. Drain black-eye peas and combine remaining ingredients.
2. Serve chilled with corn chips or corn bread.