TEXAS CAVIAR ITALIAN DRESSING RECIPES
CLASSIC TEXAS CAVIAR RECIPE: HOW TO MAKE IT
I adapted this texas caviar from one in a cookbook I received a long time ago, and now, I can't imagine a get-together at my house without this quick and healthy appetizer. —Becky Oliver, Fairplay, Colorado
Provided by Taste of Home
Categories Appetizers
Total Time 20 minutes
Prep Time 20 minutes
Cook Time 0 minutes
Yield 5 cups.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the peas, tomatoes, green pepper and onion. In a small bowl, whisk the dressing, lime juice, salt and pepper. Pour over black-eyed pea mixture and stir to coat. Cover and refrigerate for at least 1 hour. , Stir in avocado just before serving. Serve with chips.
Nutrition Facts : Calories 113 calories, FatContent 3g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 522mg sodium, CarbohydrateContent 17g carbohydrate (3g sugars, FiberContent 4g fiber), ProteinContent 5g protein. Diabetic Exchanges 1 starch
TEXAS CAVIAR RECIPE - FOOD.COM - FOOD.COM - RECIPES, FOOD ...
Slightly sweet, not too spicy. Serve with tortilla chips. Print copies of this recipe, people always ask for it!
Total Time 8 hours 10 minutes
Prep Time 10 minutes
Cook Time 8 hours
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Remove membranes and seeds from peppers.
- Dice peppers and place in a large plastic bowl (jalapenos should be finely chopped).
- Drain and rinse the black beans, blackeye peas, and shoepeg corn and add to peppers.
- Add italian dressing and stir well.
- Cover and marinate in refrigerator for 8 hours.
- Drain.
- Dice roma tomatoes and cilantro and stir into mixture.
- Serve with tortilla chips.
Nutrition Facts : Calories 209.3, FatContent 11.4, SaturatedFatContent 1.8, CholesterolContent 0, SodiumContent 495.2, CarbohydrateContent 23.5, FiberContent 5, SugarContent 4.6, ProteinContent 5.5
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COWBOY CAVIAR RECIPE - NYT COOKING
Depending on where you’re from, this simple dip is known as cowboy caviar or Texas caviar, and it’s a favorite at tailgates and potlucks all over the South. Its creator, Helen Corbitt, a dietitian from New York, had never heard of black-eyed peas when she moved to Texas in 1931. The exact details are fuzzy, but at some point in her 40 years working in restaurants there, she combined black-eyed peas with a simple vinaigrette, and it was a big hit. The recipe has evolved over the years, and you can find a number of variations online. Some contain corn and black beans (as this one does), and others avocado. Some call for bottled Italian salad dressing, others homemade. No matter how you tweak it, it’s always good with a pile of tortilla chips.
From cooking.nytimes.com
Reviews 4
Total Time 2 hours 15 minutes
Cuisine american
From cooking.nytimes.com
Reviews 4
Total Time 2 hours 15 minutes
Cuisine american
- To serve, toss well and season to taste. Sprinkle with scallions and serve with tortilla chips.
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CLASSIC TEXAS CAVIAR RECIPE: HOW TO MAKE IT
I adapted this texas caviar from one in a cookbook I received a long time ago, and now, I can't imagine a get-together at my house without this quick and healthy appetizer. —Becky Oliver, Fairplay, Colorado
From tasteofhome.com
Reviews 4.8
Total Time 20 minutes
Category Appetizers
Cuisine North America, Mexican
Calories 113 calories per serving
From tasteofhome.com
Reviews 4.8
Total Time 20 minutes
Category Appetizers
Cuisine North America, Mexican
Calories 113 calories per serving
- In a large bowl, combine the peas, tomatoes, green pepper and onion. In a small bowl, whisk the dressing, lime juice, salt and pepper. Pour over black-eyed pea mixture and stir to coat. Cover and refrigerate for at least 1 hour. , Stir in avocado just before serving. Serve with chips.
See details
COWBOY CAVIAR RECIPE - NYT COOKING
Depending on where you’re from, this simple dip is known as cowboy caviar or Texas caviar, and it’s a favorite at tailgates and potlucks all over the South. Its creator, Helen Corbitt, a dietitian from New York, had never heard of black-eyed peas when she moved to Texas in 1931. The exact details are fuzzy, but at some point in her 40 years working in restaurants there, she combined black-eyed peas with a simple vinaigrette, and it was a big hit. The recipe has evolved over the years, and you can find a number of variations online. Some contain corn and black beans (as this one does), and others avocado. Some call for bottled Italian salad dressing, others homemade. No matter how you tweak it, it’s always good with a pile of tortilla chips.
From cooking.nytimes.com
Reviews 4
Total Time 2 hours 15 minutes
Cuisine american
From cooking.nytimes.com
Reviews 4
Total Time 2 hours 15 minutes
Cuisine american
- To serve, toss well and season to taste. Sprinkle with scallions and serve with tortilla chips.
See details
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Reviews 5
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Total Time 10 minutes
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Calories 26 per serving
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My black-eyed pea salad reminds me of a Southern cooking class my husband and I took while visiting Savannah, Georgia. People go nuts for it at picnics and potlucks. —Danielle Lee, Sewickley, Pennsylvania
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Reviews 4.5
Total Time 25 minutes
Category Appetizers, Lunch, Side Dishes
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Calories 130 calories per serving
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This is really good, a refreshing difference from bottled salsa. I did add corn to ours. We also decided this tasted better the next day, but the dressing was too strong tasting after only a couple of hours. So I tried it again with 1/2 Italian dressing and 1/2 roasted red pepper vinegret dressing…
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