So Simple Cowboy Caviar Recipes

EASY COWBOY CAVIAR

Easy Cowboy Caviar image

This easy Cowboy Caviar is a colorful bean salad made with a mix of black beans, black-eyed peas, fresh veggies, and a tangy lime dressing.

Provided by Kat Jeter & Melinda Caldwell

Categories Side

Time 2h15m

Number Of Ingredients 12

Ingredients

15 ounces Black beans
15 ounces Black-eyed peas
15 ounces Corn
1 cup Bell Peppers (mix of colors, diced)
2 Roma Tomatoes (diced)
¼ cup Red Onion (diced)
¼ cup Cilantro (finely chopped)
½ cup Olive Oil
¼ cup Red wine vinegar
¼ cup Lime juice
1 clove Garlic
1 teaspoon Salt

Steps:

Drain and rinse the canned black beans and black-eyed peas.
Combine black beans, black-eyed peas, corn, bell peppers, tomatoes, onion, and cilantro in a large bowl.
In a small bowl whisk together olive oil, vinegar, lime juice, garlic, and salt.
Pour the dressing over the bowl of beans and vegetables and gently toss together.
Cover container and place in the refrigerator for at least 2 hours.
When ready to serve transfer to another bowl using a slotted spoon leaving excess dressing behind.
Serve with chips and enjoy!

Nutrition Facts : ServingSize 0.5 cup, Calories 253 kcal, Carbohydrate 30 g, Protein 9 g, Fat 12 g, SaturatedFat 2 g, Sodium 238 mg, Fiber 8 g, Sugar 5 g

EASY COWBOY CAVIAR

Easy Cowboy Caviar image

Make and share this Easy Cowboy Caviar recipe from Food.com.

Provided by Chef Lindsay

Categories Lunch/Snacks

Time 15m

Yield 8-10 serving(s)

Number Of Ingredients 8

Ingredients

2 (7 ounce) cans white shoepeg corn, drained
2 (15 ounce) cans black beans, drained and rinsed
2 (10 1/2 ounce) cans of mild Rotel tomatoes & chilies
1 (10 1/2 ounce) can regular Rotel tomatoes & chilies
1 bunch cilantro, chopped
8 green onions, chopped
2 lemons, juice of
2 limes, juice of

Steps:

Add all ingredients together in a bowl.
Serve with tortilla chips.
NOTE: Even better the day after.

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

SO SIMPLE COWBOY CAVIAR

So Simple Cowboy Caviar image

Had this at a potluck picnic and it was wonderful. I sought out the woman who made it and got the recipe. The secret is to drain it before serving so it isn't swimming in dressing. Serve with tortilla chips. I use cider vinegar but feel free to use white, red, raspberry or any other flavor of your choice. Can sizes are given for the current commonly available sizes in the US. Adjust ingredients for your taste. Times do not include marinate or draining time.

Provided by Ducky

Categories Peppers

Time 20m

Yield 8 cups, 16 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup oil
1/2 cup sugar
1/2 cup vinegar (flavor of your choice)
1 (16 ounce) can pinto beans, rinsed and drained
1 (15 ounce) can black-eyed peas, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (7 ounce) can white shoepeg corn, rinsed and drained
1 green bell pepper, diced
1 red bell pepper, diced
1 orange bell pepper, diced
1 onion, diced

Steps:

In small saucepan, combine oil, sugar and vinegar.
Heat and boil 1 minute and then cool completely.
In large bowl, combine beans, peas, corn, peppers and onions.
Pour vinegar mixture over bean/pepper mixture and mix to thoroughly coat.
Cover and marinate overnight.
Drain for 2-3 hours before serving.

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

Ingredients

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

COWBOY CAVIAR

Cowboy Caviar image

(Use during C. T.) Beans are a great way to add fiber and plant-based protein to your diet. Preparing dried beans is a great way to have some money in your grocery budget. Canned beans cost about 70 cents while dried beans cost around 20 cents per cup. You can find dried beans at your local grocery store and can often find them in bulk bins as well. Buying in bulk saves you money because it allows you to only buy the amount you need and pay by the pound. When cooking dried beans, place them in a pot and cover with water. Soak these beans overnight. After soaking, rinse the beans and then simply follow your recipe. Keep in mind that beans will expand as they soak and 1 cup dry beans will yield about 2.5 cups after soaking. Lyra Lemieux is a volunteer at Dana-Farber who is in the Health Science major at University of Massachusetts Boston. She has always had a passion for health and exercise; working in nutrition is the perfect path for her. Lyra is studying to become a registered dietician.

Provided by ElizabethKnicely

Categories Salad Dressings

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 15

Ingredients

1 (15 ounce) can seasoned black-eyed peas, drained (do not soak overnight) or 1 (15 ounce) bag black-eyed peas (do not soak overnight)
1 (15 ounce) can plain black beans, drained or 1 (15 ounce) bag black beans, soaked overnight
3/4 cup frozen sweet corn, thawed
3 green onions, chopped
1/2 cup chopped green bell pepper
2 -3 tomatoes, diced
1/3 cup cilantro, chopped
1 ripe avocado, chopped
10 yellow bell peppers or 10 orange bell peppers, with seeds and tops removed
1 tablespoon olive oil
1 tablespoon white wine vinegar
1/2 lime, juiced
1/2 teaspoon Dijon mustard
salt, to taste
pepper, to taste

Steps:

If you are working with dry beans, soak only the black beans overnight. In a 5-quart saucepan, bring 10 cups water to a boil. Add 1 bag of black beans and return to a boil; let boil 2-3 minutes. Cover tightly and set aside at room temperature for an hour. Drain and rinse beans. Repeat this with the black-eyed peas before preparing the rest of the recipe.
Combine black-eyed peans, black beans, corn, green onions, green bell pepper, tomatoes, and cilantro in a medium bowl.
Prepare dressing: In a small bowl whisk together the olive oil, vinegar, lime juice, Dijon mustard, and salt and pepper.
Pour dressing over bean mixture. Cover and refrigerate until ready to serve.
Just before serving, add avocado and gently stir to combine. Scoop into peppers and serve.

Nutrition Facts : Calories 180.9, Fat 5.3, SaturatedFat 0.8, Sodium 139.6, Carbohydrate 28.2, Fiber 9, Sugar 6.6, Protein 7.3

COWBOY CAVIAR

Cowboy Caviar image

There are a few cowboy caviar recipes on this site, but I didn't see this one. It is adapted from the March 1997 issue of Sunset magazine.

Provided by Greeny4444

Categories Beans

Time 15m

Yield 10 serving(s)

Number Of Ingredients 15

Ingredients

2 tablespoons red wine vinegar
1 tablespoon hot sauce (such as Tabasco)
1 1/2 teaspoons salad oil
1 garlic clove, minced
1/8 teaspoon black pepper
2 avocados, firm-ripe
1 (15 ounce) can black-eyed peas, drained and rinsed
1 (15 ounce) can black beans or 1 (15 ounce) can pinto beans, drained and rinsed
1 (11 ounce) can corn kernels, drained
2/3 cup green onion, thinly sliced
2/3 cup fresh cilantro, chopped
1/2 lb roma tomato, coarsely chopped
1 lime, juice of (optional)
salt
tortilla chips

Steps:

In a large bowl, mix vinegar, hot sauce, oil, garlic, and pepper.
Peel, pit, and cut avocado into 1/2-inch cubes. Add to vinegar mixture and mix gently to coat.
Add black eyed peas, beans, corn, onions, cilantro, and tomatoes to avocado; mix gently to coat. Squeeze lime juice over the mixture, if desired.
Add salt to taste.
Serve the mixture with chips as an appetizer.

Nutrition Facts : Calories 178.8, Fat 7.3, SaturatedFat 1.1, Sodium 171.5, Carbohydrate 24.6, Fiber 8, Sugar 1.1, Protein 6.9

COWBOY CAVIAR

Cowboy Caviar image

There are many different Cowboy Caviar recipes, but this one is my favorite. I got this recipe from a friend a few years ago. I usually serve it with tortilla chips, but you can also serve it as a side dish or as a salsa with chicken or fish. I decided to post the recipe on 'Zaar so I will never lose it! Note: the cooking time is chill time.

Provided by DesertRose15

Categories Sauces

Time 1h20m

Yield 10-12 serving(s)

Number Of Ingredients 18

Ingredients

1 (11 ounce) can white shoepeg corn
1 (10 ounce) can black-eyed peas (drained)
2 diced avocados
1/2 diced red pepper
1/2 diced yellow pepper
1/2 diced orange bell pepper
2 medium tomatoes (diced)
1/2 sweet onion (chopped)
4 green onions, chopped (with green)
1 jalapeno pepper (diced)
1 cup medium chunky salsa
4 tablespoons extra virgin olive oil
4 tablespoons balsamic vinegar
2 minced garlic cloves
1 teaspoon salt
pepper
1 tablespoon cumin
1/2 cup chopped cilantro

Steps:

Combine all ingredients in bowl.
Cover and chill.
Serve with tortilla chips (I prefer Tostito Scoops).

Nutrition Facts : Calories 186.3, Fat 12, SaturatedFat 1.7, Sodium 480.9, Carbohydrate 19.2, Fiber 5.8, Sugar 2.6, Protein 4.3

COWBOY CAVIAR SOUP

Cowboy Caviar Soup image

All the ingredients of cowboy caviar are combined in this thick and flavorful soup. Pureed corn and water are the base of this soup to keep the sodium levels down. Roasted vegetables are stirred in at the end, along with fresh lime juice and cilantro just like cowboy caviar. Mexican spices will have you coming back for more. Serve with tortilla chips if you like.

Provided by Chef Mo

Categories Black Bean Soup

Time 55m

Yield 8

Number Of Ingredients 21

Ingredients

1 large green bell pepper, cut in 1/4-inch pieces
2 medium Roma tomatoes, cut into 1/4-inch chunks
1 small red onion, cut into 1/4-inch pieces
4 tablespoons olive oil, divided
1 small jalapeno pepper, chopped
2 cloves garlic, chopped
3 cups water
1 (16 ounce) package frozen corn, thawed, divided
1 medium avocado, chopped
¾ cup reduced-sodium black beans, rinsed and drained
¾ cup black-eyed peas, rinsed and drained
1 ½ teaspoons dried oregano
1 ½ teaspoons ground cumin
1 ½ teaspoons garlic powder
1 ½ teaspoons chili powder
1 ½ teaspoons salt
½ teaspoon cayenne pepper
½ teaspoon black pepper
¼ cup red wine vinegar
¼ cup chopped fresh cilantro, or to taste
1 medium lime, juiced

Steps:

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
Toss bell pepper, tomatoes, onion, and 2 tablespoons olive oil in a mixing bowl until vegetables are coated. Spread mixture onto the prepared baking sheet.
Roast in the preheated oven, stirring gently every 5 minutes, until vegetables are lightly browned, 20 to 30 minutes.
While vegetables are roasting, heat remaining 2 tablespoons oil in a medium pot over medium-high heat. Add jalapeno and garlic and saute for 2 minutes. Add water and 1 cup corn; bring to a simmer. Reduce heat and simmer for 10 minutes.
Add avocado to the pot and puree soup with an immersion blender.
Stir in the remaining corn, black beans, black-eyed peas, roasted vegetables, oregano, cumin, chili powder, salt, cayenne, and black pepper. Cook until heated through, about 5 minutes.
Remove soup from the heat. Stir in vinegar, cilantro, and lime juice. Ladle into bowls and serve.

Nutrition Facts : Calories 206.2 calories, Carbohydrate 25.2 g, Fat 11.3 g, Fiber 6.2 g, Protein 5.3 g, SaturatedFat 1.6 g, Sodium 520.7 mg, Sugar 3.7 g

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