Here are a few recipes. This one doesn't sound that great, but it's always a big hit anytime I take it to parties or barbeques, and everyone asks for the recipe.
Fiesta Cornbread Salad
1 (9 oz) pkg cornbread mix
1 cup mayonnaise
1 cup sour cream
1 env. Ranch salad dressing mix
2 (11 oz) cans Mexican corn, drained
2 (16 oz) cans pinto beans with jalapeno chilies, drained
2 med. tomatoes, chopped
1 green bell pepper, chopped
1 bunch green onions, chopped
2 cups shredded cheddar cheese
Prepare and bake the cornbread using package directions. Let stand until cool. Combine the mayonnaise, sour cream and dressing mix in a bowl; mix well. Toss the tomatoes, bell pepper and green onions in a bowl. Crumble 1/2the cornbread in to a large salad bowl or retangular cake pan. Layer with 1 can of the pinto beans, 1/2 the tomato mixture, 1 cup of the cheese and 1 can of the corn. Spread with 1/2 the mayonnaise mixture. Repeat the layers with the remaining ingredients. Chill, covered for two hours. Serves 12-15.
I was at a party and someone brought this as an appetizer. It was DELICIOUS!! When I asked for the recipe, I was surprised by the ingredients. I haven't tried the recipe yet myself, but it was a favorite at the party.
TEXAS CAVIAR FROM THE COWGIRL HALL OF FAME RESTAURANT
3 16-oz cans black-eyed peas, drained and rinsed of all juice
1 small jar chopped pimentos, juice included
1 bunch scallions, thinly sliced, green part only
1 tablespoon fresh oregano
1 tablespoon Tabasco sauce
1 tablespoon Worchestershire sauce
1 teaspoon black pepper
1/2 bunch parsley, chopped
3 canned or fresh jalapeño chiles, chopped
1 firm, ripe, chopped tomato
2 cups vinaigrette
1 green bell pepper, finely chopped
3 cloves fresh garlic, pressed or minced
In a large bowl, stir all ingredients very well. Refrigerate for at least
4-6 hours, preferably overnight, in a sealed or covered container. Remember
the longer it sits, the better it gets!
Serve with old-fashioned saltine crackers or with corn tortilla chips.
Cowboy Caviar
2 14 oz cans black-eyed peas, drained
1 16 oz can kidney beans, drained
1 11 oz can corn, drained
1 14 oz can Rotel tomatoes
1 4 oz can chopped green chilies
1 4 oz can sliced black olives, drained
1 bottle Italian dressing
1 onion chopped
1 avocado, diced (optional)
Mix all in large bowl. Cover and chill at least 1 hours for flavors to blend. Serve with tortilla or corn chips. It's even better the next day.