Best Southwestern Caviar Mock Caviar Recipes

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

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

Ingredients

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

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.

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

Ingredients

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.