Carolina Caviar

[tmsl]

Does anyone have a recipe for this? I know it has blackeye peas, olives and other stuff. We can buy it at the deli and we eat with corn chips as a dip.

TIA

Laura

[sneezles]

Well, I've never heard it referred to as anything other than Texas Caviar or Cowboy Caviar! :p Here are a few versions that have been posted on the BB...
This is the one I use:

Texas Caviar

Makes 6 cups

1 (16 ounce) package frozen Black-eyed peas
1 cup green pepper, chopped into pieces about the size of the black-eyed peas
1 cup red bell pepper, chopped as above
1/4 cup finely chopped jalapeño pepper, ribs and seeds removed
1 cup yellow onion, chopped pea size
1 cup finely chopped green onion, green tops included
2 cloves garlic, chopped
1 cup fine chopped parsley
2 tsp salt, or to taste
1 tsp maple syrup
3/4 cup olive oil
1/4 cup red wine vinegar

Cook black-eyed peas, according to package or just until tender, 20-30 minutes. Drain well.
Place peas in a large bowl. Toss with peppers, onions, garlic, and parsley. Whisk together oil, vinegar, syrup and salt. Adjust seasonings to taste. Pour over pea mixture and refrigerate overnight to meld flavors. Can be kept in fridge for up to 2 weeks.

Notes: I find that this is a lot of salt so I add only 1 tsp when first making it and then add more if needed the next day. I also like to use orange and yellow bell peppers for either half of the green and red or in place of them. I have also used less oil and then cut the vinegar accordingly.


Posted by Bethany:

Texas Caviar

2 medium tomatoes
2 medium avocados
1 purple onion
1 can white corn
1 can black eyed peas
1 can black beans (drain and rinse)
2 cloves garlic
3 T. lime
1 small can chopped black olives
1 small can chopped chili
Cilantro
1/2 tsp. salt
Jalapenos

Chop and mix

Posted by RebeccaT:
TEXAS CAVIAR FROM THE COWGIRL HALL OF FAME RESTAURANT

3 16-oz cans black-eyed peas, drained and rinsed of all juice
1 small jar chopped pimentos, juice included
1 bunch scallions, thinly sliced, green part only
1 tablespoon fresh oregano
1 tablespoon Tabasco sauce
1 tablespoon Worchestershire sauce
1 teaspoon black pepper
1/2 bunch parsley, chopped
3 canned or fresh jalapeño chiles, chopped
1 firm, ripe, chopped tomato
2 cups vinaigrette
1 green bell pepper, finely chopped
3 cloves fresh garlic, pressed or minced

In a large bowl, stir all ingredients very well. Refrigerate for at least 4-6 hours, preferably overnight, in a sealed or covered container. Remember the longer it sits, the better it gets!

Serve with old-fashioned saltine crackers or with corn tortilla chips.

posted by memartha:

Texas Caviar
1 can (15.5 oz.) black-eyed peas, rinsed and drained
3/4 cup chopped sweet red pepper
3/4 cup chopped green pepper
3 green onions, chopped OR 1 medium onion, chopped
1/4 cup minced fresh parsley (optional)
1 garlic clove, minced
Italian salad dressing to taste
black pepper
baked tortilla chips

In a bowl, combine all ingredients except tortilla chips. cover and refrigerate for up to 24 hours. Serve with tortilla chips. Yield: 4 cups.

Note: Original recipe called for a jar of diced pimentos, which I do not use. I have omitted the parsley if I didn't have any on hand and it is fine. Reduced fat Italian dressing (I use Ken's Steak House Lite Italian) works well.