Country Caviar Recipes

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.

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.

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.

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.

Steps:

• Cover with water & bring Purple Hull Peas to a boil for 3 minutes in a medium saucepan, reduce to simmer for 20 minutes, and then drain and place in cold water bath.
• Meanwhile, prep and chop all the fresh vegetables placing them in a 2-quart pitcher or mixing bowl. Add the jarred diced pimientos (drained) if using them.
• Drain the chilled peas & add to the chopped vegetables. Gently fold to mix.
• Combine the oil, vinegars, and wine in a measuring pitcher. Add the garlic powder, salt, and ground black pepper. Add the hot sauce and whisk until combined. Pour over vegetables and fold gently to combine and blend. Better if allowed to chill 4 hours in refrigerator, stirring occasionally to blend with liquid dressing. Keeps well but will disappear quickly.
• Note: Preparation Time does not include chilling time & the dish can be eaten immediately but is better when allowed to marinate. Serve well-drained of marinade -- this also reduces the actual fat & calories per serving. Most people leave any excess marinade in the bottom of empty dish.

Steps:

• Combine all ingredients together. Cover and chill overnight. Serve with crackers or tortilla chips.

Steps:

• In a large soup pot or dutch oven, bring the purple hull peas to a boil for 3 minutes, reduce to a simmer for 20 minutes, then drain & cover with cold water & ice to chill to stop cooking.
• Prep and dice all the fresh vegetables & place them in a large mixing bowl. Add the drained pimientos. Drain the chilled purple hull peas & add to the bowl. Fold gently to mix all the vegetables into a colorful blend.
• In a separate bowl or quart pitcher combine the oil, vinegars, red wine, seasonings, and hot sauce for the dressing. Whisk together until well blended and salt is dissolved.
• Pour over the dressing over the vegetables and fold gently until blended and coated. Best served chilled for 4 hours, occasionally folding the vegetables in the dressing to marinate them uniformly.
• Keeps well so can be made a day ahead & gets better the longer it marinates. Serve chilled or at room temp -- delicious either way. Probably will disappear quickly -- almost addictive once tried.
• Note: Prep time does not include chilling time.
• If desired, tri-color pepper mix can be all yellow or orange since red and green will still be in mix for a colorful presentation.