The Big Texan Texas Caviar Recipes

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BEST-EVER TEXAS CAVIAR



Best-Ever Texas Caviar image

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

2 (15 ounce) cans black beans, rinsed and drained
2 (15 ounce) cans pinto beans, rinsed and drained
2 (15 ounce) cans white corn, rinsed and drained
1 (4 ounce) can chopped green chiles, undrained
1 jalapeno chile pepper, seeded and finely chopped
1 red bell pepper - cored, seeded and finely chopped
1 green bell pepper - cored, seeded and finely chopped
1 small red onion, finely chopped
1 bunch cilantro leaves, finely chopped
½ cup rice vinegar
½ cup olive oil
⅓ cup white sugar
½ teaspoon garlic powder

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



Texas Caviar image

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

3/4 cup apple cider vinegar
1/2 cup vegetable oil
1 tablespoon water
1/2 cup sugar
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
One 15-ounce can black-eyed peas, rinsed and drained
One 15-ounce can black beans, rinsed and drained
One 15-ounce can corn, drained
1/2 cup finely chopped red onion
1 green bell pepper, finely chopped
1 red bell pepper, finely chopped
1/4 cup finely diced jalapeno (remove seeds for less heat)
Tortilla chips, for serving

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.

CLASSIC TEXAS CAVIAR



Classic Texas Caviar image

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

2 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained
1 can (10 ounces) diced tomatoes and green chilies, drained
1 medium green pepper, finely chopped
1 small red onion, finely chopped
1/2 cup fat-free Italian salad dressing
2 tablespoons lime juice
1/4 teaspoon salt
1/4 teaspoon pepper
1 medium ripe avocado, peeled and cubed
Tortilla chips

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

THE BEST TEXAS CAVIAR RECIPE EVER!!!



The BEST Texas Caviar Recipe Ever!!! image

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

1 (16 ounce) can pinto beans, drained
1 (16 ounce) can black-eyed peas, drained
1 (16 ounce) can white shoepeg corn, drained
1 (8 ounce) jar pimientos, drained
1 large chopped purple onion
1 green pepper, chopped
1/2 cup cider vinegar
1/4 cup olive oil
1 cup sugar
1/4 teaspoon salt (optional)
1/4 teaspoon pepper (optional)
1 (14 1/2 ounce) bag Tostitos Scoops

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.

BIG TEXAN TEXAS CAVIAR



Big Texan Texas Caviar image

Texas has some great steak houses. One of the most colorful in the state is Big Texan Steak Ranch in Amarillo. If you can completely eat a 72 oz. steak, along with a baked potato and shrimp cocktail, you get it free. Their recipe for Texas Caviar is also very good. Try making it sometime.

Provided by Miss Annie

Categories     Sauces

Time 2h10m

Yield 5 cups

Number Of Ingredients 9

2 (16 ounce) cans black-eyed peas, drained
1 medium jalapeno, minced
1/4 small white onion, chopped
1/3 cup Italian dressing
1/2 green bell pepper, chopped
1 teaspoon seasoning salt
2 teaspoons chili powder
2 teaspoons ground cumin
1/3 teaspoon ground red pepper

Steps:

  • Combine black-eyed peas with remaining ingredients.
  • Serve chilled with corn chips.

"THE BIG TEXAN" TEXAS CAVIAR



If you have ever heard of the Big Texan Restaurant where they have a 72 ounce steak competition, this recipe comes from their kitchen, reduced to a manageable serving size. Great for New Year's Day football games for friends and family.

Provided by Nancy Lopez

Categories     Vegetable Appetizers

Time 15m

Number Of Ingredients 9

2 can(s) 15-16 oz each black-eye peas, drained
1 medium jalapeno chili, minced
1/4 small onion, minced
1/2 green bell peper, chopped
1/3 c italian dressing
2 Tbsp chili powder
2 Tbsp ground cumin
salt to taste
1/4 tsp ground red pepper

Steps:

  • 1. Drain black-eye peas and combine remaining ingredients.
  • 2. Serve chilled with corn chips or corn bread.

TEXAS CAVIAR



Texas Caviar image

Slightly sweet, not too spicy. Serve with tortilla chips. Print copies of this recipe, people always ask for it!

Provided by Gina Rae Vinson

Categories     Peppers

Time 8h10m

Yield 12 serving(s)

Number Of Ingredients 10

1 yellow bell pepper
1 orange bell pepper
1 red bell pepper
2 jalapeno peppers
1 (15 ounce) can black-eyed peas
1 (15 ounce) can black beans
1 (11 ounce) can white shoepeg corn
1 (16 ounce) bottle Italian dressing
4 roma tomatoes
1 bunch cilantro

Steps:

  • Remove membranes and seeds from peppers.
  • Dice peppers and place in a large plastic bowl (jalapenos should be finely chopped).
  • Drain and rinse the black beans, blackeye peas, and shoepeg corn and add to peppers.
  • Add italian dressing and stir well.
  • Cover and marinate in refrigerator for 8 hours.
  • Drain.
  • Dice roma tomatoes and cilantro and stir into mixture.
  • Serve with tortilla chips.

TEXAS CAVIAR



Texas Caviar image

I've read a lot of different versions of Texas Caviar. So I finally decided to work on my own recipe and make the changes that I wanted. I've made this recipe several times, and everyone has enjoyed it, so I hope you like it as well. It's a super simple recipe, and only takes a little bit of time to make.

Provided by CyndiCB

Categories     Low Cholesterol

Time 8h15m

Yield 12 serving(s)

Number Of Ingredients 12

2 (16 ounce) cans black-eyed peas, drained & rinsed
1 (16 ounce) can corn, whole kernel, drained
1 red bell pepper, chopped
1 green bell pepper, chopped
1 medium purple onion, chopped
3 jalapenos, seeded & chopped
3 roma tomatoes, seeded & chopped
1 garlic clove, crushed
1 tablespoon Tabasco sauce
1/4 cup red wine vinegar
1/4 cup vegetable oil
salt and pepper, to your taste

Steps:

  • Drain and rinse beans and corn.
  • Combine in a large bowl with chopped peppers, onions, garlic, and tomatoes.
  • Mix oil, vinegar, Tabasco, salt and pepper.
  • Pour over salad and stir gently to coat.
  • Chill for several hours (over night is best though).
  • Serve with tortilla chips.

Nutrition Facts : Calories 148.6, Fat 5.6, SaturatedFat 0.8, Sodium 236.3, Carbohydrate 21.1, Fiber 4.2, Sugar 3.3, Protein 5.4

TEXAS CAVIAR



Texas Caviar image

The second best thing I have gotten from Texas! Actually, this salsa recipe comes from our bishop's wife. She makes it for every church activity and it is always devoured! Last night I told her I couldn't leave Rexburg without her salsa recipe so here it is. The recipe makes enough to feed our entire church, so you could cut the recipe in half or thirds.

Provided by Cadylynn

Categories     Low Protein

Time 10m

Yield 1/4 cup, 50 serving(s)

Number Of Ingredients 15

14 roma tomatoes
2 bunches green onions
1 bunch cilantro
1 yellow pepper
1 orange bell pepper
1 green pepper
1 jalapeno (finely chopped, to your taste)
2 (14 ounce) cans black olives (chopped)
4 garlic cloves (minced)
1 (24 ounce) bottle Italian salad dressing (drain off oil)
3 (14 ounce) cans white shoepeg corn (no substitutes)
2 tablespoons white vinegar
2 tablespoons cavendars all purpose Greek seasoning
2 tablespoons sugar
1 tablespoon lime juice

Steps:

  • Chop tomatoes, peppers, and olives into very small pieces.
  • Combine with all other ingredients in a large bowl.
  • Serve with tortilla chips.
  • Enjoy!

Nutrition Facts : Calories 88.7, Fat 5.8, SaturatedFat 0.9, Sodium 258.2, Carbohydrate 9.6, Fiber 1.6, Sugar 2.4, Protein 1.3

TEXAS CAVIAR FROM THE COWGIRL HALL OF FAME RESTAURANT



Texas Caviar from the Cowgirl Hall of Fame Restaurant image

Make and share this Texas Caviar from the Cowgirl Hall of Fame Restaurant recipe from Food.com.

Provided by Kirstin in the Couv

Categories     < 15 Mins

Time 15m

Yield 10 serving(s)

Number Of Ingredients 13

3 (16 ounce) cans black-eyed peas, drained and rinsed of all juice
1 jar chopped pimiento, juice included
1 bunch scallion, thinly sliced,green part only
1 tablespoon fresh oregano
1 tablespoon Tabasco sauce
1 tablespoon Worcestershire sauce
1 teaspoon black pepper
1/2 bunch parsley, chopped
3 fresh jalapeno chiles, chopped
1 firm ripe tomatoes, chopped
2 cups vinaigrette
1 green bell pepper, finely chopped
3 cloves fresh garlic, pressed or minced

Steps:

  • In a large bowl, stir all ingredients very well.
  • Refrigerate for at least 4-6 hours, preferably overnight, in a sealed or covered container.
  • Remember the longer it sits, the better it gets!
  • Serve with old-fashioned saltine crackers or with corn tortilla chips.

Nutrition Facts : Calories 120, Fat 0.9, SaturatedFat 0.2, Sodium 436.9, Carbohydrate 22, Fiber 5.6, Sugar 1.4, Protein 7.2

TEXAS CAVIAR



Texas Caviar image

I found this recipe in the local paper. Even though I haven't made it I wanted to copy and put in my cookbook for later use, so I thought I would also post.

Provided by Muddyboots

Categories     Onions

Time 25m

Yield 12 serving(s)

Number Of Ingredients 13

1 (16 ounce) jar picante sauce
2 (16 ounce) cans black-eyed peas
1 (16 ounce) can white hominy
1 cup green pepper
1 cup onion
1 cup tomatoes
1/2 cup cilantro
1/4 cup jalapeno pepper
1 cup green onion
1 tablespoon sugar
1 tablespoon salt
2 tablespoons pepper
2 tablespoons cumin

Steps:

  • Dice green pepper and chop onion, fresh tomato, cilantro, jalapeno and green onion( include green tops).
  • Don't forget to seed jalapeno as the seeds would make it very hot.
  • Drain hominy and black-eyed peas.
  • In a large bowl combine all ingredients.
  • Cover and marinade in refrigerator 24 hours.
  • Then you are ready to use as a dip.

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