Best Coyote Caviar Recipes

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COWBOY CAVIAR



Cowboy Caviar image

This easy recipe for Cowboy Caviar is fun, fresh, colorful, and endlessly adaptable. It makes a great dip, salad, side dish, or even a topping for grilled meats. Always a potluck favorite!

Provided by Meggan Hill

Categories     Appetizer     Salad

Time 20m

Number Of Ingredients 13

1/2 cup olive oil
1/4 cup granulated sugar (or to taste (see note 1))
1/4 cup white wine vinegar ((see note 2))
1 teaspoon chili powder
Salt
1 pound Roma tomatoes (seeded and diced)
1 (15 ounce) can black-eyed peas (drained and rinsed)
1 (15 ounce) can black beans (drained and rinsed)
1 (11 ounce) can sweet corn (drained (see note 3))
1 red onion (diced)
1 green bell pepper (diced)
1 red bell pepper (diced)
1 cup fresh cilantro (or fresh parsley, chopped, from 1 bunch)

Steps:

  • To make the dressing, in a small bowl whisk together the olive oil, sugar, white wine vinegar, chili powder, and salt to taste (I like 1 teaspoon).
  • In a large bowl, add tomatoes, black-eyed peas, black beans, corn, red onion, bell peppers, and cilantro. Drizzle with the dressing and stir to combine. Cover and chill until serving time.

Nutrition Facts : Calories 185 kcal, ServingSize 1 cup, Carbohydrate 22 g, Protein 5 g, Fat 10 g, SaturatedFat 1 g, Sodium 201 mg, Fiber 5 g, Sugar 7 g

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

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.

COWBOY CAVIAR



Cowboy Caviar image

Thank Oklahoma for this easy, bright and tangy salad. It's made with one of the state's staple crops, black-eyed peas -- or cowpeas as some in the "Sooner State" like to say. With bursts of corn, tomato and pepper, it's a salad that can be served cold or at room temperature, making it perfect for a picnic or tailgate party.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h15m

Yield 8 to 10 servings

Number Of Ingredients 13

3 tablespoons cider vinegar
2 tablespoons finely chopped pickled jalapeno plus 1 tablespoon brine
1 teaspoon honey
Kosher salt and freshly ground black pepper
5 tablespoons extra-virgin olive oil
One 15-ounce can black-eyed peas, rinsed and drained
One 15-ounce can black beans, rinsed and drained
1 cup frozen corn, thawed
1/2 cup roughly chopped fresh cilantro
4 scallions, chopped
2 plum tomatoes, seeded and chopped
1 red bell pepper, stemmed, seeded and chopped
Tortilla chips, for serving

Steps:

  • Whisk together the vinegar, pickled jalapeno brine, honey, 1/2 teaspoon salt and several grinds of pepper in a large bowl. Whisk in the oil to make a smooth dressing.
  • Add the black-eyed peas, black beans, corn, cilantro, pickled jalapeno, scallions, tomatoes and bell pepper. Toss to coat in the dressing. Season to taste with additional salt and pepper. Cover and refrigerate at least 1 hour to blend the flavors before serving. Serve with tortilla chips for scooping.

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

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

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