TEXAS CAVIAR
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
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.
BEST-EVER TEXAS CAVIAR
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
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 - APPETIZER OR SALAD
This is great with chips, on crackers, on pita bread, or on a salad - it's good on anything or just plain!
Provided by HealthyDoll7
Categories Peppers
Time 2h15m
Yield 1 batch, 16 serving(s)
Number Of Ingredients 11
Steps:
- Heat first six ingredients (salt through sugar) until boiling.
- Cool liquid and pout over bean mixture and refrigerate for 2 hours.
- Drain and serve.
TEXAS CAVIAR WITH AVOCADO
Make and share this Texas Caviar With Avocado recipe from Food.com.
Provided by Newbie Chef Extraor
Categories Onions
Time 15m
Yield 30 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl mix all ingrediants and serve.
Nutrition Facts : Calories 69, Fat 4.3, SaturatedFat 0.7, Sodium 214.1, Carbohydrate 6.6, Fiber 2, Sugar 1.1, Protein 1.8
THE BEST TEXAS CAVIAR RECIPE EVER!!!
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
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.
CHUNKY TEXAS COWBOY CAVIAR
Make and share this Chunky Texas Cowboy Caviar recipe from Food.com.
Provided by Babs in Toyland
Categories Tex Mex
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Whisk together the vinegar, oil garlic and hot sauce.
- Then fold in the avocado and the rest of the ingredients.
- Season to taste and serve with Tortilla chips as an appetizer or you can serve also as a salad in lettuce lined bowls.
Nutrition Facts : Calories 340.3, Fat 14.3, SaturatedFat 2.1, Sodium 90.9, Carbohydrate 47.2, Fiber 14.2, Sugar 5.6, Protein 12.3
CLASSIC TEXAS CAVIAR
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
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
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- In a small bowl, whisk together the olive oil, honey, cider vinegar, chili powder, garlic powder, salt and pepper. Set aside.
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5/5 (18)Total Time 30 minsCategory AppetizerCalories 175 per serving
- Drain and rinse the black-eyed peas and black beans and combine them in a large bowl with the drained corn.
- In a medium saucepan set over medium-low heat, whisk together the apple cider vinegar, vegetable oil, water, sugar, salt and pepper. Simmer the mixture for 3 minutes then remove it from the heat.
- Add the jalapeño, red onion and chopped peppers to the bowl of vegetables then pour in the dressing and stir until well-combined.
- Serve the Texas Caviar immediately or cover it with plastic wrap and refrigerate it for up to 24 hours before serving.
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