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Texans tell you to make these one to three days ahead and refrigerate so the flavors will mellow.
Mexican Caviar- an olive dip
1 can (4 1/2 oz.) chopped black olives, drained
1 can (4 oz.) chopped green chilies, drained
1 large tomato, seeded and chopped
1 bunch green onions, white only, chopped
1 garlic clove, chopped
1 tablespoon extra virgin olive oil
2 teaspoons red wine vinegar
1 teaspoon black pepper
1/2 teaspoon salt
Dash seasoned salt
Mix all ingredients together. Chill in refrigerator overnight or for several days. Serve with corn chips such as Frito Scoops.
Threadgill's Texas Caviar
Threadgill's Restaurant is an Austin, Texas tradition. They say, "Cowpeas into caviar. Anything is possible in Texas. This simple dish proves the perfection of tender black-eyed peas. The onion and bell pepper provide a delicate crunch, the vinegar a slight tang." For picnics, diets, good luck on New Year's Day, you really ought to get enough practice on this one to make it easy and frequent. This one is mild: check out the other recipes here for seasoning ideas.
makes about 2 1/2 quarts
2 quarts black-eyed peas, drained (canned is fine)
Mix all ingredients well and marinate 8 to 12 hours, stirring a few times to coat all ingredients well.
Texas Caviar 1- (Black-Eyed peas, jalepeños)
1-1/2 cups chopped seeded tomato
Combine all ingredients in a bowl. Cover and chill 4 hours or overnight. Garnish with jalapeno slices and cilantro sprigs, if desired. Serve with baked tortilla chips.
Texas Caviar 2- Black-eyed peas and black beans
1 green bell pepper, chopped
In a large bowl, mix together onion, green bell pepper, green onions, jalapeno peppers, garlic, cherry tomatoes, zesty Italian dressing, black beans, black-eyed peas and coriander.
Texas Caviar 3- Black-eyed peas and hominy
about 6 cups
1 (15 ounce) can black-eyed peas, drained
Mix all ingredients in a large air tight container and chill for at least 4 hours, up to several days. This salad or dip is great eaten alone or with tortilla chips on the side.
Texas Caviar 4- Hot, simple, black-eyed peas
3 16-ounce cans black eyed peas, drained
3 shakes Liquid Smoke
Mix the dressingand seasonings, pour over the beans and onions, stir well. Cover and refrigerate at least 24 hours, stirring occasionally. Drain and place in a serving bowl. Serve with crackers or corn chips. Keeps up to 5 days.
Best Bean Salad, Tex-Mex Style
Maybe the best bean salad! The mixture of lime and lemon juice in the dressing is important.
Makes about 3 quarts
1 (15 ounce) can black beans
Rinse and drain all the canned beans (desalts), or drain home-cooked. In a large bowl, combine beans, bell peppers and chilies, corn, and red onion.
Artichoke Olive Condite