Best Black Eyed Pea Salsa Cowboy Caviar Recipes

GULLAH CAVIAR

Gullah Caviar image

Provided by Kardea Brown

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

1/4 cup red wine vinegar
1 tablespoon sugar
1/2 teaspoon dried oregano
2 to 3 dashes hot sauce
1/2 cup vegetable oil
Two 15-ounce cans black-eyed peas, rinsed and drained
One 4-ounce jar diced pimentos, drained
1 cup fresh or thawed frozen corn kernels
2 cloves garlic, minced
1 small red onion, finely diced
1 green bell pepper, finely diced
1 bunch fresh cilantro, chopped
Kosher salt and freshly ground black pepper

Steps:

Whisk together the vinegar, sugar, oregano and hot sauce in a large bowl. Drizzle in the oil while whisking. Add the peas, pimentos, corn, garlic, onion, bell pepper and cilantro to the dressing; season with salt and pepper. Toss until everything is coated. The salad can be served immediately, but is better if it sits for a few hours or overnight.

BLACK-EYED PEA SALSA (COWBOY CAVIAR)

Black-Eyed Pea Salsa (Cowboy Caviar) image

A cross between Salsa and Cowboy Caviar made using caned fire roasted tomatoes as right now tomatoes are out of season and looked like yuk-o as well as being more than a little pricy. 30 minute stand time not showing in prep or cook time.

Provided by Debbwl

Categories Beans

Time 10m

Yield 2 1/2 cups

Number Of Ingredients 9

Ingredients

15 ounces black-eyed peas, canned rinsed, drained
14 1/2 ounces diced fire-roasted tomatoes, well drained
1/4 onion, chopped
1/2 fresh jalapeno pepper, minced
1 tablespoon lime juice (or lemon juice)
1/2 teaspoon ground cumin
1 garlic clove, chopped
1 tablespoon cilantro
salt and black pepper

Steps:

Combine all ingredients. Let stand 20-30 minutes before serving.

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

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

BLACK-EYED PEA SALSA

Black-Eyed Pea Salsa image

Colorful tomatoes, green pepper and red onion contrast nicely with black-eyed peas. -Lynn McAllister, Mt. Ulla, North Carolina

Provided by Taste of Home

Categories Appetizers

Time 10m

Yield 5 cups.

Number Of Ingredients 10

Ingredients

2 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained
2 medium tomatoes, chopped
1 cup chopped green pepper
1/2 cup chopped red onion
4 green onions, sliced
1 garlic clove, minced
1 cup Italian salad dressing
1/4 cup sour cream
1/4 cup minced fresh parsley
Tortilla chips

Steps:

In a bowl, combine the first six ingredients. Combine the salad dressing, sour cream and parsley. Add to the pea mixture; toss to coat. Cover and refrigerate for at least 4 hours. Serve with tortilla chips.

Nutrition Facts : Calories 73 calories, Fat 5g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 250mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.