Cowboy Caviar With Warm Blue Tortillas Food

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

Ingredients

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.

COWBOY CAVIAR

Cowboy Caviar image

We have this at almost every family get together. It's cheap, fast and easy!

Provided by CARLA GABRIEL

Categories Other Salads

Time 10m

Number Of Ingredients 10

Ingredients

1 can dark red kidney beans
1 can corn (can be frozen)
1can pinto beans
1 can black beans
1 lg onion (red or white)
1/2 bunch fresh cilantro
1 lime fresh lime juice to taste
salt and pepper to taste
4 chopped roma tomatoes
1 deveined jalapeno pepper

Steps:

1. - This is the perfect recipe to improvise with - Add all canned goods, lime, salt & pepper and stir. Chop jalapeno, tomato, cilantro & onion to desired size and add to canned mixture. Chill 2 to 3 hrs and enjoy with chips or tortillas! also great in salads or on tacos or quesadillas.

TEXAS CAVIAR FROM THE COWGIRL HALL OF FAME RESTAURANT

Texas Caviar from the Cowgirl Hall of Fame Restaurant image

Provided by Betsy Beckmann

Categories Bean Pepper Super Bowl Vegetarian Winter

Number Of Ingredients 13

Ingredients

3 16-oz cans black-eyed peas, drained and rinsed of all juice
1 small jar chopped pimentos, juice included
1 bunch scallions, thinly sliced, green part only
1 tablespoon fresh oregano
1 tablespoon Tabasco sauce
1 tablespoon Worchestershire sauce
1 teaspoon black pepper
1/2 bunch parsley, chopped
3 canned or fresh jalapeño chiles, chopped
1 firm, ripe, chopped tomato
2 cups vinaigrette
1 green bell pepper, finely chopped
3 cloves fresh garlic, pressed or minced

Steps:

In a large bowl, stir all ingredients very well. Refrigerate for at least 4-6 hours, preferably overnight, in a sealed or covered container. Remember the longer it sits, the better it gets!
Serve with old-fashioned saltine crackers or with corn tortilla chips.

COWBOY CAVIAR QUESADILLAS

Cowboy Caviar Quesadillas image

Cowboy caviar is a wonderful appetizer on its own, which I often serve with tortilla chips in place of salsa. But when combined in a cheesy quesadilla ... it's next level!

Provided by Jaymee Sire

Categories main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 14

Ingredients

1/4 cup olive oil, plus more for the grill
2 to 3 ears fresh corn, husked
One 15-ounce can black beans, rinsed and drained
2 to 3 avocados, diced
1 bunch cilantro, chopped
2 Roma tomatoes, chopped or 1/2 container cherry tomatoes, quartered
2/3 cup chopped scallions
1/4 cup fresh lime juice
2 cloves garlic, minced
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper
4 large flour tortillas (burrito-size)
Safflower oil or other neutral oil with a high smoke point, for frying
2 cups freshly grated pepper jack cheese

Steps:

For the cowboy caviar: Preheat a grill pan over high heat or prepare a grill for high heat and oil the grill grates. Place the corn on the grill pan or grill and cook, turning, until charred in spots, about 8 minutes. Transfer to a cutting board.
When the corn is cool enough to handle, cut off the kernels and put in a medium bowl. Add the black beans, avocado, cilantro, tomatoes and scallions.
Put the lime juice, olive oil, garlic and cumin in a small bowl. Season with salt and whisk together. Pour the dressing over the vegetable mixture and gently toss until coated. Allow to sit for 30 minutes.
For quesadillas: Lay the tortillas on a work surface. Brush one side of each tortilla with oil. Flip and top one side of each tortilla in this order: 1/4 cup cheese, a healthy helping of cowboy caviar and 1/4 cup cheese. Fold the tortillas over the filling and gently press.
Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Working in two batches, cook the quesadillas until the cheese melts and the tortilla is lightly browned, about 2 minutes per side.
Cut into wedges and serve with more cowboy caviar. Enjoy!

COWBOY CAVIAR

Cowboy Caviar image

You may notice that this recipe has no salt. Don't be tempted to add any until you try it with corn chips. This recipe makes a great filling for lettuce wraps, or as a topping for refried beans that you scoop up with warm corn tortillas. Don't forget the cheese if you do that ;-)

Provided by Diana Adcock @Anaid

Categories Vegetable Appetizers

Number Of Ingredients 14

Ingredients

1 can(s) 16 oz black-eyed peas, rinsed and drained
1 can(s) 16 oz white corn, rinsed and drained
4 ounce(s) black olived, drained and chopped
2 large avocados chopped medium
1 cup(s) tomatoes, chopped
1/2 cup(s) nopales, rinsed, drained and chopped fine
1 large white onion, chopped small
1 - each green, red and yellow bell pepper seeded and chopped
2 - jalapenos seeded and chopped fine
2 clove(s) garlic, minced
1/4 cup(s) chopped cilantro
1 large lime, zest and juice
2 tablespoon(s) vegetable oil
2 tablespoon(s) tabasco brand chipotle pepper sauce

Steps:

Place all ingredients in a large bowl.
Stir well to combine.
Serve with corn chips, use as a wrap filling or salad topper.

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