usvi-on-line
Recipe for Texas Caviar
Recipe for Texas Caviar
I tried the search tool and didn't come with it but someone here gave me this recipe in January. I took it to a Super Bowl party and now the hostess has asked me for the recipe and I'm on STJ and don't have it with me of course.
Can you help me out?
Can you help me out?
nothingtolose was the first to post this so thanks to her 
Cowboy Caviar Dip
Open and drain in a colander:
2 cans black beans
2 cans rotel tomatoes
1 can white corn
1 can yellow corn
Chop:
1 avocado
1 bunch of cilantro
½ red onion
Combine ingredients on a bowl.
Add:
1-tablespoon olive oil
4 tablespoons of red wine vinegar
4 tablespoons lime juice
Dash of salt
Refrigerate over night.
Serve with chips.
Cowboy Caviar Dip
Open and drain in a colander:
2 cans black beans
2 cans rotel tomatoes
1 can white corn
1 can yellow corn
Chop:
1 avocado
1 bunch of cilantro
½ red onion
Combine ingredients on a bowl.
Add:
1-tablespoon olive oil
4 tablespoons of red wine vinegar
4 tablespoons lime juice
Dash of salt
Refrigerate over night.
Serve with chips.
-
Teresa_Rae
- Posts: 2053
- Joined: Mon Oct 09, 2006 5:44 pm
- Location: Downstate IL
-
Ron in South Texas
- Posts: 249
- Joined: Mon Aug 07, 2006 4:15 pm
- Location: Skidmore, Texas
Here's another one:
MARINATED BLACK-EYED PEA SALAD (Texas Caviar)
4 cups black-eyed peas, cooked
1 cup celery, finely sliced
4 ounces green chiles, chopped
¼ cup red bell pepper, finely diced
½ cup purple onion, diced
2 cloves garlic, finely minced
1 teaspoon salt (or more to taste)
½ teaspoon black pepper
1 teaspoon Worcestershire sauce
1 ½ cups Italian dressing, or enough to cover peas
Red cabbage leaves, for garnish
Minced green onion tops, for garnish
In large glass bowl, combine all ingredients except garnish, stirring to mix well. If liquid does not cover peas in bowl, add a little more dressing.
Marinate, covered, in refrigerator for 24 hours. Drain excess salad dressing, and spoon salad onto a shallow bowl lined with red cabbage leaves. Garnish with green onion tops. Makes 8 to 10 servings.
Note: This salad refrigerates well for a week.
MARINATED BLACK-EYED PEA SALAD (Texas Caviar)
4 cups black-eyed peas, cooked
1 cup celery, finely sliced
4 ounces green chiles, chopped
¼ cup red bell pepper, finely diced
½ cup purple onion, diced
2 cloves garlic, finely minced
1 teaspoon salt (or more to taste)
½ teaspoon black pepper
1 teaspoon Worcestershire sauce
1 ½ cups Italian dressing, or enough to cover peas
Red cabbage leaves, for garnish
Minced green onion tops, for garnish
In large glass bowl, combine all ingredients except garnish, stirring to mix well. If liquid does not cover peas in bowl, add a little more dressing.
Marinate, covered, in refrigerator for 24 hours. Drain excess salad dressing, and spoon salad onto a shallow bowl lined with red cabbage leaves. Garnish with green onion tops. Makes 8 to 10 servings.
Note: This salad refrigerates well for a week.
It's 5 O'Clock Somewhere!
-
islandjo2010
- Posts: 406
- Joined: Thu Sep 10, 2009 8:58 am
- Location: KC, MO