TEXAS CAVIAR
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
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.
BEST-EVER TEXAS CAVIAR
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
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
CLASSIC TEXAS CAVIAR
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
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
TEXAS CAVIAR (COWBOY CAVIAR)
Texas Caviar (Cowboy Caviar) is a fun side or chip dip made with black eyed peas, black beans, corn, tomatoes, jalapenos with a cilantro lime vinaigrette in just 15 minutes!
Provided by Sabrina Snyder
Categories Salad
Time 10m
Number Of Ingredients 15
Steps:
- Add the corn, onions, bell peppers, jalapeno, green onions, grape tomatoes, black eyed peas, black beans and cilantro together in a large bowl.
- To a food processor add the olive oil, lime juice, salt, pepper, cumin and garlic and process until the garlic is smooth then toss it with the ingredients in the bowl and let sit for at least 1 hour before serving.
Nutrition Facts : Calories 237 kcal, Carbohydrate 29 g, Protein 9 g, Fat 9 g, SaturatedFat 1 g, Sodium 299 mg, Fiber 9 g, Sugar 4 g, ServingSize 1 serving
CLASSIC TEXAS CAVIAR
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
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
Slightly sweet, not too spicy. Serve with tortilla chips. Print copies of this recipe, people always ask for it!
Provided by Gina Rae Vinson
Categories Peppers
Time 8h10m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Remove membranes and seeds from peppers.
- Dice peppers and place in a large plastic bowl (jalapenos should be finely chopped).
- Drain and rinse the black beans, blackeye peas, and shoepeg corn and add to peppers.
- Add italian dressing and stir well.
- Cover and marinate in refrigerator for 8 hours.
- Drain.
- Dice roma tomatoes and cilantro and stir into mixture.
- Serve with tortilla chips.
BEST EVER TEXAS CAVIAR
This is a little different than other Texas Caviar's I've had. Slightly sweet with a nice amount of heat.
Provided by Kris10May
Categories Black Beans
Time 25m
Yield 12 happy guests, 12 serving(s)
Number Of Ingredients 14
Steps:
- Mix all marinade ingredients together in a sauce pan and bring to a boil. Boil for 5 minutes and cool.
- Drain all cans of beans and shoepeg corn. Combine all ingredients and marinade the bean and vegetable mixture for 24 hours.
- Serve with Tostito Scoops.
Nutrition Facts : Calories 353.5, Fat 10.3, SaturatedFat 1.4, Sodium 309.9, Carbohydrate 56.4, Fiber 10.6, Sugar 18.4, Protein 11.4
TEXAS CAVIAR
Steps:
- Combine all ingredients except peas. Pour mixture over the peas and toss gently. Refrigerate overnight. Toss before serving. Can be held for up to a week.
TEXAS CAVIAR (AKA COWBOY CAVIAR)
Texas caviar is a classic Texas favorite and delicious appetizer. Three types of beans, corn, onion, jalapeno, tomatoes, and cilantro are marinated in a tangy dressing for a flavorful dish that everyone will love! Perfect with tortilla chips.
Provided by Cheryl Malik
Categories Appetizers Dip Side Dish
Time 2h15m
Number Of Ingredients 15
Steps:
- In large bowl, mix together black beans, pinto beans, black-eyed peas, white corn, jalapeño peppers, red bell pepper, red onion, and cilantro until thoroughly distributed.
- In small bowl, whisk together red wine vinegar, olive oil, honey, garlic powder, and salt until combined.
- Pour dressing over bean mixture and gently stir or toss to coat. Serve immediately with tortilla chips, or chill until serving. Note: the flavors are best if you let the dish chill a few hours.
Nutrition Facts : ServingSize 1 serving, Calories 349 kcal, Carbohydrate 58 g, Protein 16 g, Fat 8 g, SaturatedFat 1 g, Sodium 861 mg, Fiber 15 g, Sugar 12 g, UnsaturatedFat 6 g
CLASSIC TEXAS CAVIAR
"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 @MakeItYours
Number Of Ingredients 13
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.
TEXAS CAVIAR
In Texas caviar, black-eyed peas and chile peppers are layered with mustard seeds, fennel seeds, or oregano and cumin, and then pickled. These three variations can be used as side dishes or condiments. Try all three in separate one-pint jars; or use a three-pint jar and make just one, tripling the spice mixture of your choice.
Provided by Martha Stewart
Yield Makes 3 pints
Number Of Ingredients 11
Steps:
- In a 1-pint canning jar, using 2 cups traditional black-eyed peas, alternate layers of peas with oregano, cumin seeds, and serrano chiles. In a second jar, layer 2 cups peas with wax peppers and mustard seeds. In a third jar, layer remaining 2 cups peas with chile peppers, red-pepper flakes, and fennel seeds. Set aside.
- In a saucepan, combine vinegar and salt. Heat until mixture just comes to a boil. Pour 3/4 cup vinegar mixture over each jar of peas to cover all layers. Seal jars. When mixture cools to room temperature, refrigerate at least a week and up to a month.
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3/5 Category BrisketServings 4Total Time 6 hrs 30 mins
- In a very large skillet, heat 2 tablespoons of the oil. Sprinkle the brisket all over with 1 tablespoon plus 1 teaspoon of the spice blend. Add the brisket to the skillet and cook over moderately high heat until well-browned, about 5 minutes per side. Transfer the brisket to the slow cooker.
- Add the remaining 1 tablespoon of oil to the skillet. Add the onion and garlic and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the remaining 1 tablespoon of the spice blend and cook, stirring, until fragrant, about 3 minutes. Add the stock and the tomatoes and their juices to the skillet and bring to a boil over high heat, scraping to release the browned bits on the bottom. Pour the mixture into the slow cooker. Cover and cook on high for 1 hour. Turn the heat to low and cook for 1 hour longer.
- Add the black-eyed peas to the cooker, cover and cook on low for 3 1/2 hours, until the brisket and peas are tender.
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- Combine black-eyed peas, black beans, corn, red bell pepper, red onion, celery, tomatoes, jalapenos, and cilantro in a large bowl.
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- In a mixing bowl or jar whisk together olive oil, red wine vinegar, lemon juice, honey, garlic, oregano and season with salt and pepper to taste.
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Reviews 5Category AppetizerCuisine Tex MexTotal Time 15 mins
- Dice the bell pepper. Chop the cherry tomatoes. Thinly slice the green onions. Seed and dice the jalapeno pepper. Chop the cilantro.
- In a medium bowl, whisk together the vinegar, sugar, garlic powder, and cumin. Gradually whisk in the olive oil. Pour the dressing over the vegetables and mix to combine.
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- Queso. It's not just a dip made with processed cheese product and a canned combo of tomatoes and chiles. (Ro*Tel, thankyouverymuch.) It's a way of life: sitting outside somewhere, fortifying yourself with chips and queso while cooling off with a margarita.
- Breakfast Tacos. Yeah, sure. People all over the country eat eggs and bacon for breakfast. Maybe they also eat potatoes with it, and if they're very lucky, brisket.
- Brisket. If you think brisket is just a particular cut of beef, you'd be wrong. It's a religion. Smoky. Tender. Moist. Transcendent. Folks make pilgrimages to Texas barbecue hot spots (think Franklin Barbecue in Austin, Southside Market in Elgin, or Black's in Lockhart) and withstand long, long lines just for a little taste of heaven.
- Kolache. Even though it kinda looks like one, don't dare call it a danish. This yeasty bread of Czech provenance can be stuffed with the sweet – think apricot, sweet cheese, poppy seed, blueberry, or prune – and the savory, such as sausage or brisket, Lord above.
- Ruby Red Grapefruit. Pshaw to your pink grapefruit. Texas makes 'em red, Ruby Red to be precise. And as if eating these Rio Grande-Valley glories out of hand isn't magnificent enough, we've seen fit to enhance our beer and vodka with their sweet, sweet juice.
- King Ranch Casserole. Why is it called "King"? Because this hot dish reigns supreme over all other casseroles. Creamy, cheesy, and hearty enough to sate any cowboy's appetite, it's just about the best way to put chicken, corn tortillas, cheese, and Ro*Tel to use.
- Ro*Tel. If you're reading carefully, you may be sensing a pattern here. If a Texas dish delivers a spicy tang, it probably contains Ro*Tel. Developed in the early 1940s by a South Texas canner, you can bet that cans of this chopped tomatoes and green chile combo has made a trip in every Texas expat's suitcase at one time or another.
- Shiner. Its' only the National Beer of Texas, y'all. NBD. Related Story. Come for the Beer but Stay for the Food.
- Cowboy Caviar. Because black-eyed peas with diced tomatoes, chiles, and onions dressed in a vinaigrette go great on tortilla chips. It's also sometimes called Texas Caviar.
- Chili con Carne. Sometimes Texans call it chile con carne, but mostly, just chili. But here's what they mean: chunks of beef in a spicy, tomatoey sauce flavored with cumin and chili powder.
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