Coyote Caviar Food

ARIZONA COYOTE CAVIAR

Arizona Coyote Caviar image

This zesty dip is made with black beans, black olives, green chiles, garlic, cilantro, spices, cream cheese, and salsa.

Provided by 12345hillarychef

Time 3h

Yield 8

Number Of Ingredients 14

Ingredients

1 can (15 ounce size) black beans, rinsed and drained
1 can (4 ounce size) chopped ripe olives, drained
1 small onion, chopped
4 ounces diced green chiles
1 clove garlic, chopped
4 tablespoons cilantro, chopped
1/4 teaspoon crushed red pepper
2 teaspoons chili powder
1/4 teaspoon salt
1/4 teaspoon cumin
1 teaspoon black pepper
1 package (8 ounce size) cream cheese, softened
2 green onions, diced
salsa, heat as desired

Steps:

Mix all ingredients except cream cheese, green onions, and salsa. Cover and refrigerate for 2 hours. Spread cream cheese on round serving plate. Spoon bean mixture around edges, along with salsa. Sprinkle with green onions. Serve with tortilla chips or melba crackers.

COWBOY CAVIAR

Cowboy Caviar image

Depending on where you're from, this simple dip is known as cowboy caviar or Texas caviar, and it's a favorite at tailgates and potlucks all over the South. Its creator, Helen Corbitt, a dietitian from New York, had never heard of black-eyed peas when she moved to Texas in 1931. The exact details are fuzzy, but at some point in her 40 years working in restaurants there, she combined black-eyed peas with a simple vinaigrette, and it was a big hit. The recipe has evolved over the years, and you can find a number of variations online. Some contain corn and black beans (as this one does), and others avocado. Some call for bottled Italian salad dressing, others homemade. No matter how you tweak it, it's always good with a pile of tortilla chips.

Provided by Margaux Laskey

Categories easy, snack, crackers and chips, dips and spreads, finger foods, appetizer

Time 2h15m

Yield 8 cups

Number Of Ingredients 15

Ingredients

1/3 cup olive oil
1/4 cup red wine vinegar
3 to 4 garlic cloves, minced
1 teaspoon granulated sugar
Kosher salt and black pepper
3 plum tomatoes, cored, seeded if desired, and diced
1/2 red onion, finely diced (about 3/4 cup)
1 (15-ounce) can black beans, rinsed
1 (15-ounce) can black-eyed peas, rinsed
1 1/2 cups fresh corn kernels (from about 2 to 4 cobs) or thawed, drained frozen sweet corn (about 8 ounces)
1 red, green or yellow bell pepper, seeded and finely diced
1 jalapeño, seeded and finely diced
1/2 cup chopped cilantro leaves and tender stems, plus more for garnish, if desired
1 scallion, white and green parts, chopped, for garnish (optional)
Tortilla chips, for serving

Steps:

Make the dressing: In a medium bowl, whisk the olive oil, vinegar, garlic, sugar, 1/2 teaspoon salt and 1/2 teaspoon pepper to combine.
Add the tomatoes, red onion, black beans, black-eyed peas, corn, bell pepper, jalapeño and cilantro. Toss to combine and season with salt and pepper to taste. Cover with plastic wrap and refrigerate for 2 hours before serving.
To serve, toss well and season to taste. Sprinkle with scallions and serve with tortilla chips.

COYOTE CAVIAR

Coyote Caviar image

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

Provided by Millereg

Categories Spreads

Time 2h

Yield 36 serving(s)

Number Of Ingredients 15

Ingredients

1 (15 ounce) can black beans, rinsed and drained
1 (4 ounce) can chopped ripe olives, drained
1 small onion, chopped
4 ounces diced green chilies
1 clove garlic, chopped
4 tablespoons cilantro, chopped
1/4 teaspoon crushed red pepper flakes
2 teaspoons chili powder
1/4 teaspoon salt
1/4 teaspoon cumin
1 teaspoon pepper
1 (8 ounce) package cream cheese, softened
2 hard-boiled eggs, peeled and chopped
1 -2 green onion, diced
salsa (fresh if possible)

Steps:

Mix all ingredients except cream cheese, eggs, green onions, and salsa.
Cover and refrigerate for 2 hours.
Spread cream cheese on round serving plate.
Spoon bean mixture around edges, along with salsa and eggs.
Sprinkle with green onions.
Serve with tortilla chips or melba-style crackers.

Nutrition Facts : Calories 43.8, Fat 2.9, SaturatedFat 1.5, Cholesterol 18.7, Sodium 106.3, Carbohydrate 3, Fiber 1, Sugar 0.2, Protein 1.7

COWBOY CAVIAR

Cowboy Caviar image

This easy recipe for Cowboy Caviar is fun, fresh, colorful, and endlessly adaptable. It makes a great dip, salad, side dish, or even a topping for grilled meats. Always a potluck favorite!

Provided by Meggan Hill

Categories Appetizer Salad

Time 20m

Number Of Ingredients 13

Ingredients

1/2 cup olive oil
1/4 cup granulated sugar (or to taste (see note 1))
1/4 cup white wine vinegar ((see note 2))
1 teaspoon chili powder
Salt
1 pound Roma tomatoes (seeded and diced)
1 (15 ounce) can black-eyed peas (drained and rinsed)
1 (15 ounce) can black beans (drained and rinsed)
1 (11 ounce) can sweet corn (drained (see note 3))
1 red onion (diced)
1 green bell pepper (diced)
1 red bell pepper (diced)
1 cup fresh cilantro (or fresh parsley, chopped, from 1 bunch)

Steps:

To make the dressing, in a small bowl whisk together the olive oil, sugar, white wine vinegar, chili powder, and salt to taste (I like 1 teaspoon).
In a large bowl, add tomatoes, black-eyed peas, black beans, corn, red onion, bell peppers, and cilantro. Drizzle with the dressing and stir to combine. Cover and chill until serving time.

Nutrition Facts : Calories 185 kcal, ServingSize 1 cup, Carbohydrate 22 g, Protein 5 g, Fat 10 g, SaturatedFat 1 g, Sodium 201 mg, Fiber 5 g, Sugar 7 g

CHAYOTE SQUASH WITH RED PEPPERS AND GINGER

Chayote Squash With Red Peppers and Ginger image

This is a combination of several recipes I found. Thought it turned out well, so here it is. Great easy side dish with a little kick of spice.

Provided by captgeo18

Categories Side Dish Vegetables Squash

Time 30m

Yield 4

Number Of Ingredients 7

Ingredients

1 tablespoon butter
2 chayotes, chopped
½ teaspoon white sugar
4 cloves garlic, chopped
1 teaspoon red pepper flakes
1 teaspoon chopped fresh ginger
salt and ground black pepper to taste

Steps:

Heat a large skillet over medium heat, melt butter in the hot skillet, and stir chayotes, sugar, garlic, red pepper flakes, and ginger into butter. Cook, stirring frequently, until chayotes are tender, about 15 minutes; season with salt and black pepper.

Nutrition Facts : Calories 54 calories, Carbohydrate 6.6 g, Cholesterol 7.6 mg, Fat 3.2 g, Fiber 2 g, Protein 1.2 g, SaturatedFat 1.9 g, Sodium 23.3 mg, Sugar 2.3 g

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