Black Eyed Pea Salsa Cowboy Caviar Recipes
GULLAH CAVIAR
Provided by Kardea Brown
Categories side-dish
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 13
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)
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
Steps:
- Combine all ingredients. Let stand 20-30 minutes before serving.
COWBOY CAVIAR
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
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
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
BLACK-EYED PEA SALSA
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
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.
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