s COWBOY CAVIAR ****
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s COWBOY CAVIAR ****
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Instructions *** 8-23-20 very good, different from other one *** MARGAUX LASKEY YIELD8 cups TIME15 minutes, plus 2 hours’ chilling Save to Recipe Box EmailShare on PinterestShare on FacebookShare on Twitter Cowboy Caviar David Malosh for The New York Times. Food Stylist: Vivian Lui. 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. American, Crackers And Chips, Dips And Spreads, Finger Foods, Bell Pepper, Black Bean, Black Eyed Pea, Cilantro, Tomato, Tortilla Chip, Easy, Snack, Appetizer Mark as Cooked 319 ratings INGREDIENTS FOR THE DRESSING: ? cup olive oil ¼ cup red wine vinegar 3 to 4 garlic cloves, minced 1 teaspoon granulated sugar Kosher salt and black pepper FOR THE SALAD: 3 plum tomatoes, cored, seeded if desired, and diced ½ red onion, finely diced (about 3/4 cup) 1 (15-ounce) can black beans, rinsed 1 (15-ounce) can black-eyed peas, rinsed 1 ½ cups fresh corn kernels (from about 2 to 4 cobs) or thawed, drained frozen sweet corn (about 8 ounces) 1 red, green or yellow bell pepper, seeded and finely diced 1 jalapeño, seeded and finely diced ½ cup chopped cilantro leaves and tender stems, plus more for garnish, if desired 1 scallion, white and green parts, chopped, for garnish (optional) Tortilla chips, for serving Add to Your Grocery List Ingredient Substitution Guide PREPARATION Make the dressing: In a medium bowl, whisk the olive oil, vinegar, garlic, sugar, 1/2 teaspoon salt and 1/2 teaspoon pepper to combine. Add the tomatoes, red onion, black beans, black-eyed peas, corn, bell pepper, jalapeño and cilantro. Toss to combine and season with salt and pepper to taste. Cover with plastic wrap and refrigerate for 2 hours before serving. To serve, toss well and season to taste. Sprinkle with scallions and serve with tortilla chips. Have you cooked this? Mark as Cooked COOKING NOTES Share your notes with other cooks or leave a private note. 500 All39 Most Helpful12 Private0 Kate11 months ago I’ve been making a version of this for years, but I like to roast the corn kernels (frozen is fine) on a sheet pan with a little oil. I let it get pretty toasty but it softens up in the dressing. Nice garnished with diced avocado. 98 This is helpful gg veggie11 months ago This looks great but there’s absolutely no need for sugar. 97 This is helpful Chip11 months ago I swap lime juice for the red wine vinegar- works better with the black beans and complements avos, if you add them 59 This is helpful Rabster11 months ago Add jicama in corn kernel size bits for crunch This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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