cowboy caviar?

[Julie in AZ]

Someone posted a recipe for cowboy caviar a while back - maybe two weeks ago and I can't find it. Can anyone help me? (Its a simple black bean side dish.)

[sneezles]

I have a recipe for Texas caviar but it's black-eyed peas not black beans.

[Julie in AZ]

Sneezles, if you don't mind posting it, I'd like to see if its what I'm looking for. Thanks, Julie

[Vanessa]

In Search this is the one Sneezzles posted
Texas Caviar

Makes 6 cups

1 (16 ounce) package frozen Black-eyed peas
1 cup green papper, 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.

Also from Heloise (Goodhousekeeping) her famous Texas caviar recipe
TEXAS CAVIAR-Heloise

This yummy low fat recipe is served at Night In Old San Antonio during "Fiesta" a 10-day city wide celebration that takes place in San Antonio, Texas every April. This original recipe is from Faye Leavitt a dear long time friend and is a hit at all functions. You can use less peppers or salsa if you think your guests can't stand the heat! Or, more if you like things hot and spicy!

Enjoy.

1 large jar of picante sauce (medium or hot)
2 - 16 ounce cans of black-eyed peas, drained
1 - 16 ounce can of white hominy, drained
1 cup of bell pepper, diced
1 cup of white onion, diced
1 cup of fresh tomatoes, chopped
1/2 cup of fresh cilantro (Chinese parsley), chopped
1/4 cup jalapeño peppers, seeded and chopped
1 cup of green onions, chopped (including the green tops)
1 tablespoon of sugar
1 tablespoon of salt
2 tablespoons of coarse ground black pepper
2 tablespoons of ground comino

Stir all the ingredients together thoroughly so that the individual flavors and spices will blend well. Then refrigerate for 24 hours.

NOTE: This "dip" is better if kept chilled when serving. This can be done easily by setting a bowl of Texas Caviar into a larger bowl of crushed ice!



[This message has been edited by Vanessa (edited 05-23-2001).]

[Alisa]

I got this from a thread a while back..maybe it's what you're looking for?

Redneck Caviar:
2 Cans Black Eyed Peas - Drained
1 Can Garbanzo Beans - Drained
1 Tomato – Diced
1 Small Onion – Diced
Jalepeno Peppers – Sliced
~8 Scallions Chopped (~1 Bunch)
1 Small Can Sliced Black Olives
1 Small Can Diced Green Chiles
1 Jar Baby Corn
1 Small Bottle Zesty Italian Dressing

Mix all ingredients & chill – overnight is best. Drain Dressing before serving. Serve with tortilla chips.

[Julie in AZ]

Thank you everyone. The recipes sound great and were exactly what I needed.

[Beth]

Julie, I have a black bean salsa that I got from Southern Living. A nearly identical recipe has been in CL. It may be the kind of thing you were talking about. In case you're interested:


* Exported from MasterCook *

Black Bean Salsa

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 15 oz cans black beans -- drained
1/3 cup diced red bell pepper
1/4 cup purple onion -- finely chopped
1/4 cup cucumber -- diced, unpeeled
2 Tablespoons finely chopped celery
2 Tablespoons jalapeno pepper -- finely diced
1 Tablespoon chopped fresh basil
2 Tablespoons olive oil
2 Tablespoons tomato juice
2 Tablespoons red wine vinegar
1 Tablespoon fresh lemon juice
1 1/2 teaspoons fresh thyme
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 clove garlic -- crushed or finely minced

Combine all ingredients in a bowl and stir well. Cover and chill at least 30 minutes.

Yield:
"3 cups"

- - - - - - - - - - - - - - - - - - -

Per serving: 3205 Calories (kcal); 40g Total Fat; (10% calories from fat); 186g Protein; 546g Carbohydrate; 0mg Cholesterol; 717mg Sodium
Food Exchanges: 35 Grain(Starch); 10 Lean Meat; 2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

[makedah]

This recipe is called Colorado Caviar. A classmate of mine brought it to Thanksgiving and it was such a big hit we almost filled up on it before the bird came out!!! I positively BEGGED her for the recipe. The notes in the recipe are hers.

Colorado Caviar

Combine 1 can or equiv amount of frozen corn defrosted/drained (I use frozen)
1 Avocado cut up into 1" pieces or smaller
2 cans black beans, rinsed/drained
1 red onion chopped
2 roma tomatoes chopped
1/4 c. cilantro minced

Mix and pour over above ingredients:
4 T lime juice
2 T. olive oil
1 T. red vinegar
1 t. salt
1/4 t. pepper

Chill several hours. I serve with blue corn chips.


[This message has been edited by makedah (edited 05-24-2001).]