Central Markets Texas Caviar Recipes

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

Ingredients

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.

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

Ingredients

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

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.

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

Ingredients

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

CENTRAL MARKET'S TEXAS CAVIAR

Central Market's Texas Caviar image

I got this from the Central Market website! Really excited to try it sometime soon! (Central Market is an absolutely AMAZING place, kind of like Whole Foods but bigger and better...sadly only in Texas!)...cooking time includes 2-hour cooling period. and preparation time is just an estimate.

Provided by QueenQT26

Categories Lunch/Snacks

Time 2h20m

Yield 10-12 serving(s)

Number Of Ingredients 9

Ingredients

2 cups fresh black-eyed peas (hulled)
1/2 green pepper, diced
3 -4 green onions, thinly sliced
1/2 cup extra virgin olive oil
6 cups water
1/4 cup white wine vinegar
1/2 teaspoon crushed red pepper flakes
1 garlic clove, split
1/4 teaspoon salt

Steps:

Pick through beans and remove any that are damaged or spoiled.
Also, remove any remaining hulls.
In a large saucepan bring water to boil and add peas and garlic.
Cook until peas are tender.
Rinse peas under cold water to stop cooking process.
Drain thoroughly, remove garlic, and combine with green pepper, onion, oil, vinegar, pepper flakes and salt.
Mix well.
Cover and refrigerate for at least 2 hours (more is better).
Transfer to a relish dish and serve with a slotted spoon to allow liquid to drain.

Nutrition Facts : Calories 135.6, Fat 11.1, SaturatedFat 1.6, Sodium 205.7, Carbohydrate 7.3, Fiber 1.8, Sugar 0.3, Protein 2.4

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