Southwestern Caviar Mock Caviar Recipes

SOUTHWESTERN CAVIAR (MOCK CAVIAR)

Southwestern Caviar (Mock Caviar) image

A beautiful presentation for a dip, this is one recipe that always ends with a clean platter. This recipe is an adaptation over the years from an old southwestern cookbook (I don't know where it ended up, but it was one of my first ever cookbooks). This is one of the recipes I keep in my camping recipe book because it's so easy to make ahead & then plate when we're ready to snack. Cook time reflects marinating time.

Provided by Tinkerbell

Categories Black Beans

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

1 (15 ounce) can black beans, rinse & drain
1 (4 ounce) can chopped black olives, drain
1/4 cup white onion, finely chopped
1 -2 tablespoon garlic, minced
2 tablespoons olive oil
2 tablespoons lime juice (fresh squeezed recommended)
1/4-1/2 teaspoon red pepper flakes
1/4 teaspoon ground cumin
1/4 teaspoon sea salt, fine ground
1/8-1/4 teaspoon fresh ground black pepper
1 (8 ounce) package cream cheese, softened & stirred well
3 hard-boiled eggs, chopped
3 green onions, sliced
tortilla chips, for serving

Steps:

In small bowl with sealing lid, combine all ingredients except cream cheese, egg & green onion. Cover & refrigerate at least 2 hours.
Before serving, on medium (8-10 inch) platter (I use a round one) spread cream cheese out into large round circle.
Carefully spread marinated bean mixture over cream cheese, also in a circle, but leaving about 1/2 inch ring of cream cheese showing around the outer edge.
Arrange chopped egg on top of bean mixture in a ring around the outer 2/3 of the beans, this time leave a circle of area in the center uncovered.
Sprinkle green onion in center of the egg ring.
Serve with tortilla chips or strips.

Nutrition Facts : Calories 309, Fat 22.7, SaturatedFat 10.1, Cholesterol 147.6, Sodium 407.1, Carbohydrate 16.8, Fiber 5.4, Sugar 0.9, Protein 11

SOUTHERN COWBOY CAVIAR

Southern Cowboy Caviar image

A friend's family makes this regularly, and it's so good that I asked for the recipe so that I could have it more often.

Provided by South Carolina Girl

Categories Vegan

Time 5m

Yield 10 , 10 serving(s)

Number Of Ingredients 8

Ingredients

15 ounces black beans, rinsed and drained
16 ounces black-eyed peas, rinsed and drained
10 ounces Rotel diced tomatoes, not drained (original or hot)
11 ounces canned white shoepeg corn, drained
3 roma tomatoes, seeded and diced
1 green bell pepper, seeded and finely chopped
3 -4 green onions, thinly sliced
3/4 cup KRAFT Zesty Italian Dressing

Steps:

Mix all of the ingredients except the chips.
Refrigerate.
Serve with chips.

Nutrition Facts : Calories 114.6, Fat 0.8, SaturatedFat 0.2, Sodium 259.7, Carbohydrate 22.6, Fiber 5.5, Sugar 0.9, Protein 6.4

SOUTHERN CAVIAR

Southern Caviar image

A co-worker brought this dish to a work potluck, and everyone was absolutely raving! I couldn't get enough of it, so I knew I had to get the recipe :) It is great with tortilla chips as a dip, or over some lettuce for a salad. As a bonus, it's so simple and quick to put together!

Provided by Starrynews

Categories Low Protein

Time 15m

Yield 8-10 serving(s)

Number Of Ingredients 8

Ingredients

1 (15 1/4 ounce) can black-eyed peas, rinsed and drained
1 (15 1/4 ounce) can corn, rinsed and drained
1 (10 ounce) can Rotel tomatoes & chilies
3/4 green bell pepper, diced
1/2 red onion, diced
4 green onions, sliced
1/2 jalapeno, seeded and diced
1 cup zesty Italian dressing

Steps:

Combine all ingredients and mix well.
It can be made up to 24 hours in advance and kept in the fridge.

COWBOY CAVIAR

Cowboy Caviar image

Depending on where you're from, this simple dip is known as cowboy caviar or Texas caviar, and it's a favorite at tailgates and potlucks all over the South. Its creator, Helen Corbitt, a dietitian from New York, had never heard of black-eyed peas when she moved to Texas in 1931. The exact details are fuzzy, but at some point in her 40 years working in restaurants there, she combined black-eyed peas with a simple vinaigrette, and it was a big hit. The recipe has evolved over the years, and you can find a number of variations online. Some contain corn and black beans (as this one does), and others avocado. Some call for bottled Italian salad dressing, others homemade. No matter how you tweak it, it's always good with a pile of tortilla chips.

Provided by Margaux Laskey

Categories easy, snack, crackers and chips, dips and spreads, finger foods, appetizer

Time 2h15m

Yield 8 cups

Number Of Ingredients 15

Ingredients

1/3 cup olive oil
1/4 cup red wine vinegar
3 to 4 garlic cloves, minced
1 teaspoon granulated sugar
Kosher salt and black pepper
3 plum tomatoes, cored, seeded if desired, and diced
1/2 red onion, finely diced (about 3/4 cup)
1 (15-ounce) can black beans, rinsed
1 (15-ounce) can black-eyed peas, rinsed
1 1/2 cups fresh corn kernels (from about 2 to 4 cobs) or thawed, drained frozen sweet corn (about 8 ounces)
1 red, green or yellow bell pepper, seeded and finely diced
1 jalapeño, seeded and finely diced
1/2 cup chopped cilantro leaves and tender stems, plus more for garnish, if desired
1 scallion, white and green parts, chopped, for garnish (optional)
Tortilla chips, for serving

Steps:

Make the dressing: In a medium bowl, whisk the olive oil, vinegar, garlic, sugar, 1/2 teaspoon salt and 1/2 teaspoon pepper to combine.
Add the tomatoes, red onion, black beans, black-eyed peas, corn, bell pepper, jalapeño and cilantro. Toss to combine and season with salt and pepper to taste. Cover with plastic wrap and refrigerate for 2 hours before serving.
To serve, toss well and season to taste. Sprinkle with scallions and serve with tortilla chips.

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