Oklahoma Caviar Recipes

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

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

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

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

OKLAHOMA CAVIAR

Oklahoma Caviar image

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

Provided by Shyandgentlespirit

Categories Low Protein

Time 10m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

2 (16 ounce) cans black-eyed peas (drained)
2 (16 ounce) cans hominy (1 can each of yellow and white, drained)
2 medium tomatoes (chopped)
1 medium green bell pepper (chopped)
2 medium jalapeno peppers (chopped)
1 1/4 cups onions (chopped)
1 teaspoon sugar
2 garlic cloves (chopped)
1 tablespoon parsley flakes
1 (16 ounce) bottle Italian dressing

Steps:

Mix all ingredients thoroughly, stir in salad dressing.
Chill overnight (best)!
Drain if needed.
Serve with tortilla chips.

Nutrition Facts : Calories 357.6, Fat 17.9, SaturatedFat 2.9, Sodium 1518.8, Carbohydrate 43, Fiber 7.7, Sugar 9.7, Protein 8

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