COWBOY CAVIAR
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
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.
BEST EVER COWBOY CAVIAR
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
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
UPTOWN COWBOY CAVIAR
Colorful, delicious bean salsa.
Provided by Katie Paulson
Categories Salad Beans Black Bean Salad Recipes
Time 2h25m
Yield 10
Number Of Ingredients 17
Steps:
- Combine the black beans, black-eyed peas, pinto beans, shoepeg corn, celery, cilantro, red and yellow bell peppers, green onion, pimento peppers, jalapeno pepper, and garlic in a large bowl. Set aside.
- Bring the rice vinegar, olive oil, sugar, salt, and black pepper to a boil in a saucepan over medium-high heat until sugar is dissolved, about 5 minutes. All to cool to room temperature, then pour over the bean mixture. Cover and refrigerate for 2 hours or overnight. Drain before serving.
Nutrition Facts : Calories 265.8 calories, Carbohydrate 32.6 g, Fat 12.1 g, Fiber 6.8 g, Protein 7.2 g, SaturatedFat 1.7 g, Sodium 709.9 mg, Sugar 8.8 g
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