COWBOY CAVIAR WITH AVOCADO RECIPE RECIPES

Name: The Best Cowboy Caviar
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 4-6 serving(s)
Ingredients: 1 (11 ounce) can corn, drained; 2 (15 ounce) cans black-eyed peas, rinsed and drained; 2 avocados; 1 bunch green onion, chopped; 1/2 cup fresh cilantro, chopped; 4 -5 roma tomatoes, diced; 3 tablespoons red wine vinegar; 2 teaspoons Tabasco sauce, to taste; 1 teaspoon cracked black pepper, to taste; salt, to taste

THE BEST COWBOY CAVIAR RECIPE - FOOD.COM

The Best Cowboy Caviar Recipe - Food.com image

One recipe of this is never enough in our family, we always have to double or triple the batch. Cook time is actually chilling time.

Total Time 2 hours 15 minutes

Prep Time 15 minutes

Cook Time 2 hours

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 (11 ounce) can corn, drained
2 (15 ounce) cans black-eyed peas, rinsed and drained
2 avocados
1 bunch green onion, chopped
1/2 cup fresh cilantro, chopped
4 -5 roma tomatoes, diced
3 tablespoons red wine vinegar
2 teaspoons Tabasco sauce, to taste
1 teaspoon cracked black pepper, to taste
salt, to taste

Steps:

Combine all ingredients except the avocado.
Allow to sit in the refrigerator for several hours, or overnight.
Peel and dice the avocados just before serving.
Add avocado to remaining ingredients and stir gently to combine.
Serve with tortilla chips.
Adjust amounts of any ingredients to your preferred taste.

Nutrition Facts : Calories 431.6, FatContent 17.1, SaturatedFatContent 2.6, CholesterolContent 0, SodiumContent 680, CarbohydrateContent 62.2, FiberContent 17.7, SugarContent 5.5, ProteinContent 15.9

GRANDMA' COWBOY CAVIAR RECIPE - FOOD.COM

Grandma' Cowboy Caviar Recipe - Food.com image

Made this the night before a party and it turned out great. The kids even liked it veggies and all. You can adjust the ingredients to fit your heat preference. From "Grandma's Kitchen"

Total Time 24 minutes

Prep Time 24 minutes

Yield 10-12 serving(s)

Number Of Ingredients 12

Ingredients

2 garlic cloves
2 tablespoons red wine vinegar
1 1/2 teaspoons vegetable oil
1 teaspoon hot pepper sauce
1/8 teaspoon black pepper
1 large ripe avocado
8 ounces roma tomatoes
1 (15 7/8 ounce) can black-eyed peas
1 (11 ounce) can whole kernel corn
2/3 cup sliced green onion
1/3 cup chopped fresh cilantro
1/2 teaspoon salt

Steps:

Mince garlic. Whisk garlic, red wine vinegar, oil, hot sauce and black pepper in a medium bowl until mixed.
Peel and chop avocado into 1/2 inch cubes. Add avocado to the vinaigrette and mix gently.
Chop tomatoes coursely. Drain and rinse black-eyed peas and corn.
Add tomatoes, black eyed peas, corn, green onions and chopped cilabtro to the vinaigrette and mix well. Stir in salt.
Serve immediately or chill mixture covered overnight.
Serve with tortilla chips or spoon over nachos or taco salad.

Nutrition Facts : Calories 112.9, FatContent 4.8, SaturatedFatContent 0.7, CholesterolContent 0, SodiumContent 372.4, CarbohydrateContent 15.9, FiberContent 4.2, SugarContent 1.7, ProteinContent 3.8

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