Best Texas Caviar Modified Recipes

SWEET TEXAS CAVIAR

Steps:

• Rinse the canned items.
• Chop the veggies.
• Mix everything together and let marinade 2 or more hours. (Overnight is best.)
• Serve on Fritos'Scoops'. (or other chip.)
• This dip is great for parties as it can sit out for several hours without refrigeration.

BEST EVER TEXAS CAVIAR

Steps:

• Mix all marinade ingredients together in a sauce pan and bring to a boil. Boil for 5 minutes and cool.
• Drain all cans of beans and shoepeg corn. Combine all ingredients and marinade the bean and vegetable mixture for 24 hours.
• Serve with Tostito Scoops.

TEXAS CAVIAR

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.

CLASSIC TEXAS CAVIAR

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.

TEXAS CAVIAR

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.

TEXAS CAVIAR

Steps:

• Preheat a grill to high. Brush the corn with olive oil and grill, turning occasionally, until lightly charred, 8 to 10 minutes. Cut the kernels off the cob.
• Whisk the vinegar, honey, cayenne, garlic powder and olive oil in a large bowl. Add the corn, beans, red onion, tomato, bell pepper, celery, jalapeño, garlic, parsley and oregano; toss until evenly coated. Season with salt and pepper. Cover with plastic wrap and refrigerate until slightly chilled. Serve with tortilla chips or on its own.

TEXAS CAVIAR

Steps:

• Combine the black-eyed peas, red onions, parsley, vinegar, oil, garlic, tomatoes, bell peppers, jalapeno peppers and hot sauce in a bowl. Season with salt and pepper. Cover with plastic wrap and refrigerate at least 3 hours and up to 24 hours. Serve with tortilla chips.

TEXAS CAVIAR

Steps:

• Combine vinegar, water, oil, sugar, salt and pepper in saucepan. Bring to a boil, stirring occasionally. Cool to room temperature.
• Drain beans, corn, peas, green chilies, and pimento. Combine with green peppers, celery, and onion in a bowl. Add marinade and mix well.
• Chill covered for 24 hours.
• Serve with tortilla chips.

TEXAS CAVIAR

Steps:

• Combine all ingredients except peas. Pour mixture over the peas and toss gently. Refrigerate overnight. Toss before serving. Can be held for up to a week.