Best Ever Texas Caviar Recipes

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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

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

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

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.

BEST EVER TEXAS CAVIAR



Best Ever Texas Caviar image

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

1 (15 ounce) can garbanzo beans
1 (15 ounce) can black beans
1 (15 ounce) can red beans
1 (15 ounce) can pinto beans
1 (11 ounce) can white shoepeg corn
1 cup red onion, finely chopped
1 cup celery, finely chopped
1 cup red pepper, finely chopped
6 -10 jalapeno peppers, minced
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup apple cider vinegar
1/2 cup olive oil
1 cup sugar

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

THE BEST TEXAS CAVIAR RECIPE EVER!!!



The BEST Texas Caviar Recipe Ever!!! image

This is a sweet & sour version of Texas Caviar...Even my husband who really doesen't like anything with beans devours this recipe!!!! m Just try it you will NOT be dissapointed!!!

Provided by aHomeInMi

Categories     Beans

Time 25m

Yield 6 serving(s)

Number Of Ingredients 12

1 (16 ounce) can pinto beans, drained
1 (16 ounce) can black-eyed peas, drained
1 (16 ounce) can white shoepeg corn, drained
1 (8 ounce) jar pimientos, drained
1 large chopped purple onion
1 green pepper, chopped
1/2 cup cider vinegar
1/4 cup olive oil
1 cup sugar
1/4 teaspoon salt (optional)
1/4 teaspoon pepper (optional)
1 (14 1/2 ounce) bag Tostitos Scoops

Steps:

  • Mix first 4 ingredients then add chopped onion & green pepper.
  • Refrigerate.
  • Meanwhile bring to a boil (stirring constantly) vinegar, oil & sugar.
  • pour hot mixture over beans.
  • refrigerate at lwast 2 hours (overnight is better).
  • drain before serving.
  • serve with Tostitos Scoops.

TEXAS CAVIAR



Texas Caviar image

I made this on a whim to take to a friends dinner party. It was so easy to make, and the end result was a dip that no on had ever tried before, but really enjoyed. It has a very earthy taste and goes really well with spicy foods. TRY IT!!!

Provided by Epi-curious

Categories     Beans

Time 15m

Yield 3 cups, 6-8 serving(s)

Number Of Ingredients 12

1 (19 ounce) can black-eyed peas
1/4 cup sweet onion, diced
1/4 cup red pepper, diced
1/2 cup celery, diced
1 tablespoon pickled jalapeno pepper, minced
1 tablespoon cider vinegar
1 pinch sugar
1 garlic clove, crushed through a press
1/4 cup olive oil
salt and pepper
2 tablespoons fresh parsley, chopped
8 slices bacon, cooked, chopped and cooled

Steps:

  • Mix the black eyed peas, onion, red pepper, celery, and jalapenos in a bowl.
  • Whisk the vinegar, sugar, and garlic in a small bowl. Gradually whisk in the oil. Stir into the beans and season with salt and pepper.
  • Cover and refrigerate for at least 2 hours, or up to 2 days.
  • Just before serving, stir in the cilantro or parsley and bacon if using. Transfer to a serving bowl and serve at room temperature.

MISSISSIPPI HOT CAVIAR



Mississippi Hot Caviar image

Different, delicious, DIABLO!

Provided by Kimber

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Bean Dip Recipes

Time 13h32m

Yield 15

Number Of Ingredients 7

3 (15 ounce) cans black-eyed peas
1 cup diced green chili peppers
¾ cup diced onion
¾ cup diced jalapeno chile pepper
¼ cup diced pimento peppers, drained
1 ½ teaspoons minced garlic
1 (16 ounce) bottle Italian-style salad dressing

Steps:

  • In a mixing bowl, combine the black-eyed peas, green chili pepper, onion, jalapeno pepper, pimento, garlic and Italian-style dressing. Chill the mixture overnight.

Nutrition Facts : Calories 158 calories, Carbohydrate 16.2 g, Fat 8.9 g, Fiber 3.2 g, Protein 4.4 g, SaturatedFat 1.5 g, Sodium 867.6 mg, Sugar 3 g

BEST EVER COWBOY CAVIAR



Best Ever Cowboy Caviar image

Every time I make this I get asked for the recipe. I keep it on a file in my computer so I can print and email it easily. To add heat it is also good with jalapenos. Serve with tortilla chips.

Provided by abtomesh

Categories     Salad     Vegetable Salad Recipes

Time P1DT15m

Yield 8

Number Of Ingredients 11

½ cup olive oil
½ cup vegetable oil
½ cup cider vinegar
½ cup white sugar
1 (14 ounce) can pinto beans, rinsed and drained
1 (14 ounce) can black-eyed peas, rinsed and drained
1 (11 ounce) can white shoepeg corn, drained
1 red onion, chopped
2 stalks celery, chopped
1 red bell pepper, chopped
½ cup chopped cilantro

Steps:

  • Combine olive oil, vegetable oil, cider vinegar, and sugar in a saucepan; bring to a boil, remove from heat, and cool to room temperature.
  • Stir pinto beans, black-eyed peas, corn, onion, celery, red bell pepper, and cilantro together in a large bowl. Pour cooled oil mixture over bean mixture and toss to coat. Cover the bowl with plastic wrap and refrigerate, stirring occasionally, for 24 hours. Drain excess dressing before serving.

Nutrition Facts : Calories 425.6 calories, Carbohydrate 37.5 g, Fat 28.3 g, Fiber 5.1 g, Protein 6.2 g, SaturatedFat 3.8 g, Sodium 415 mg, Sugar 15.5 g

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