Cowboy Caviar Pasta Salad Recipes

COWBOY CAVIAR PASTA SALAD

Cowboy Caviar Pasta Salad image

The popular, Texas-inspired cowboy caviar can take the form of dip, garnish, side dish and more, but in this recipe, it becomes a complete meal, and one that's much better than anything you'd find in the grocer's deli case. Packed with vegetables, beans and pasta, and dressed in a light and tangy dressing, it's flavorful, fresh and hearty enough to feed the whole family. And it comes in at a great price, since it can be made with leftover rotisserie chicken and seasonal vegetables-although frozen and canned work well, too! In the summertime, this cold salad is perfect dinner on a sticky night and a guaranteed potluck hit. Even better, it's easily made ahead. So next time you're in the kitchen, why not put on a pot of water to boil. With a few minutes of chopping, you can rustle up tonight's-or tomorrow's-dinner!

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 25m

Yield 6

Number Of Ingredients 16

Ingredients

1 box Betty Crocker™ Suddenly Salad™ classic pasta salad mix
3 tablespoons cold water
2 tablespoons olive oil
2 tablespoons lime juice
1 tablespoon honey
1 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1 cup chopped cooked chicken
1/2 cup chopped cooked bacon (5 slices)
1/2 cup Progresso™ canned black beans or black-eyed peas, drained, rinsed
1/2 cup frozen corn, cooked as directed on bag, cooled
1/2 cup chopped red bell pepper
1/2 cup diced fresh tomato
1/4 cup chopped fresh cilantro
2 tablespoons chopped red onion

Steps:

Pour pasta (from Suddenly Salad box) into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally. Drain pasta. Rinse with cold water; drain well.
In large bowl, stir together seasoning (from Suddenly Salad box), cold water, oil, lime juice, honey, cumin, pepper flakes and salt to make dressing.
Add pasta, chicken, bacon, beans, corn, bell pepper, tomato, cilantro and red onion to dressing mixture in bowl; toss to gently coat. Serve immediately, or cover and refrigerate until serving.

Nutrition Facts : Calories 290, Carbohydrate 38 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 3 g, Protein 14 g, SaturatedFat 2 g, ServingSize 1 Cup, Sodium 580 mg, Sugar 7 g, TransFat 0 g

COWBOY CAVIAR

Cowboy Caviar image

Black beans absorb other flavors superbly, so try to leave this for at least 20 minutes before serving to allow the different flavors to blend together.

Provided by Ben S.

Categories Appetizers and Snacks Dips and Spreads Recipes Bean Dip Recipes

Time 40m

Yield 8

Number Of Ingredients 10

Ingredients

1 (15.5 ounce) can black beans, drained
1 (15.5 ounce) can black-eyed peas, drained
1 (14.5 ounce) can diced tomatoes, drained
2 cups frozen corn kernels, thawed
½ medium onion, chopped
¼ green bell pepper, finely chopped
½ cup chopped pickled jalapeno peppers
½ teaspoon garlic salt
1 cup Italian salad dressing
¾ cup chopped cilantro

Steps:

Mix beans, peas, tomatoes, corn, onion, bell pepper, and jalapeno peppers in a large bowl. Season with garlic salt. Add dressing and cilantro; toss to coat. Refrigerate for 20 minutes or until ready to serve.

Nutrition Facts : Calories 233.4 calories, Carbohydrate 32.3 g, Fat 9.1 g, Fiber 7.8 g, Protein 7.9 g, SaturatedFat 1.5 g, Sodium 1255.3 mg, Sugar 5.5 g

COWBOY CAVIAR CORN SALAD

Cowboy Caviar Corn Salad image

Cowboy Caviar is like a cross between a bean salad and fresh salsa with it's colorful mix of beans, vegetables and a fresh lime infused dressing

Provided by Kimschmee

Categories Tex Mex

Time 15m

Yield 10 serving(s)

Number Of Ingredients 15

Ingredients

1 (15 ounce) can black beans
1 (15 ounce) can black-eyed peas
4 ears fresh corn, cooked and taken off cob
1 bell pepper (any color)
2 roma tomatoes
1 jalapeno
1/4 red onion
1/4 bunch fresh cilantro
2 tablespoons olive oil
1 fresh lime (2 tbsp jucie)
1/2 tablespoon balsamic vinegar
1/2 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon sugar

Steps:

1 Rinse and drain both cans of beans in a colander. Let the excess water drain as you prepare the vegetables.
2 Finely dice the bell pepper, tomatoes, jalapeño, and red onion. Try to dice the vegetables into pieces that are roughly the same size as the beans. For the less spicy salad, scrape the seeds out of the jalapeño before dicing. Roughly chop the cilantro. Place the drained beans, corn, bell pepper, tomatoes, jalapeño, onion and cilantro in a large bowl.
3 In a small bowl, whisk together the olive oil, 2 tbsp of juice from the lime, balsamic vinegar, chili powder, cumin, salt and sugar. Pour the dressing over the salad, then stir until everything is well coated. Serve immediately or refrigerate until ready to eat.

Nutrition Facts : Calories 139.1, Fat 3.7, SaturatedFat 0.6, Sodium 253.6, Carbohydrate 22.6, Fiber 5.8, Sugar 2.4, Protein 6.3

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