Buffalo Cowboy Caviar

Anita can attest to my (somewhat) shocking addiction to all things Buffalo wings, so she wasn’t surprised when I served up this Buffalo Cowboy caviar. What was surprising, though, was just how much we both absolutely loved it. Beans, peas, tomatoes, cilantro, green onions, all good things. But the crunch of the corn and the smoothness of the avocado, along with spicy Buffalo wing sauce pushed this side up a few notches on the ‘love it’ scale.
For a twist, use corn-on-the-cob that has been roasted on a grill or under the broiler until lightly charred. Cut the kernels from the ears and add to the caviar. You’ll need 3-4 good sized ears.

Also try my Cowboy caviar and my Georgia caviar recipes.

Buffalo Cowboy Caviar
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
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Serves: 8-10 servings
 
Ingredients
For the salad
  • 1 (15 ounce) can black beans, drained, rinsed
  • 1 (15 ounce) can black eyed peas, drained, rinsed
  • 1( 11 ounce) can corn, drained
  • 4 Roma tomatoes, seeded, diced
  • 2 large avocados, diced
  • 1 small red onion, diced
  • 1 orange bell pepper, diced
  • 1 cup green onions, diced
  • 1/4 cup cilantro, chopped
  • 2 jalapenos, seeded, diced
For the marinade
Instructions
  1. Place all of the salad ingredients into a large bowl.
  2. Whisk together the marinade ingredients and add to the salad. Toss to coat.
  3. Refrigerate for 1 hour before serving.

Pickled Black-Eyed Peas

I need a t-shirt that says “Don’t get between me and my pickled black-eyed peas”. I found them to be so dangerously good that I didn’t want to share with anyone. Ever. The peas absorb the vinegar, getting a really nice tart kick to them. For a little heat, jalapenos (they do get tamed down a bit the longer they pickle). Crispy red onions and a little garlic round out what is a perfect side dish.

These pickled black-eyed peas remind me of the Georgia caviar I made a while back. Black-eyed peas are wonderful in a cold salad and even better when pickled. Don’t let the jalapenos worry you if you aren’t into spicy foods. You can of course leave them out but I found that they do not overpower the salad at all. You don’t have to eat them, but leave them in to add flavor.

If you prefer your black-eyed peas cooked, try my slow cooker recipe.

Pickled Black-Eyed Peas
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
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Serves: 8-10 servings
 
Ingredients
  • 2 (15 ounce) cans black-eyed peas, drained, rinsed
  • 1/2 medium red onion, sliced thin
  • 2 cloves garlic, minced
  • 1 jalapeño, cut into rings
  • 1/2 cup (or more) olive oil
  • 1/4 cup red wine vinegar
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon black pepper
Instructions
  1. Combine the beans, onion, garlic and jalapeno in a large bowl.
  2. In a separate bowl whisk together the oil and vinegar.
  3. Add the oil mixture ot the peas and stir to combine.
  4. Season with salt and pepper.
  5. Note: If you find the peas to be too dry, now is the same to add a bit more oil.
  6. Refrigerate for at least 4 hours before serving.

Parmesan Peas

I’m on a never-ending quest to find recipes that jazz up canned or frozen vegetables. I stock up on them before winter hits because you just never know when you might get stuck in the house for a while because of a blizzard (at least here). Once winter has passed I then rush to use up all the cans and bags and boxes of veggies. These Parmesan peas are an outstandingly good way to use frozen peas. And once fresh peas are available again, I’ll make this recipe with fresh ones. But either way, frozen or fresh, these peas are great!
Parmesan PeasYou really have to watch these peas when you cook them. They’ll go from bright green to yellowish in a heartbeat. Once they are all bright green, get them off the heat! I was dangerously close to crossing the line when I made these. Not that they’ll taste bad if you do let them cook too far, not at all.

Parmesan Peas
Author: 
Recipe type: Side
Cuisine: American
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Serves: 4-6 servings
 
Ingredients
  • 2 tablespoons unsalted butter
  • 3 small shallots, sliced or diced
  • Kosher salt and freshly ground black pepper
  • 1 (1 pound) bag frozen peas, thawed completely
  • 2 tablespoons lemon juice
  • 1/4 cup grated Parmesan cheese
Instructions
  1. Melt butter in a medium skillet over medium heat.
  2. Add the shallots along with a pinch of salt. Cook until the shallots are soft and translucent.
  3. Add the peas and another pinch of salt. Cook until peas are soft and bright green, 2-3 minutes at most. Do not overcook or the peas will change color and no longer be bright green.
  4. Remove from heat and stir in the lemon juice.
  5. Serve sprinkled with the cheese and a pinch or two of pepper.

Potato Salad With Peas

I could sit down with a huge bowl of this salad and eat it all day long. It has crunchiness. Creaminess. The pop of peas. And my favorite, Creole mustard.

Potato Salad with PeasI fought the temptation to add crumbled cooked bacon to this wonderful potato salad with peas. It’s ok if you’re not that strong. Add it and enjoy.

For a similar salad but one that uses pasta instead of potatoes, check out our peas and pasta salad recipe.

Potato Salad With Peas
Author: 
Recipe type: Salad
Cuisine: American
Prep time: 
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Serves: 4-6 servings
 
Ingredients
  • 2 pounds red potatoes, peeled, cut into 1/2" pieces
  • 1 teaspoon kosher salt
  • 2 hard-boiled eggs, peeled, chopped
  • 1 cup frozen peas, thawed
  • 1/2 cup red onion diced
  • 2/3 to 1 cup mayonnaise
  • 1 tablespoon sour cream
  • 2 teaspoons Creole mustard
  • Kosher salt and freshly ground black pepper
Instructions
  1. Put the potatoes into a saucepan and cover with water.
  2. Add 1 teaspoon of kosher salt.
  3. Bring water to a boil, cover and continue boiling until the potatoes are just starting to get tender. Do not overcook them. Start checking them after 10 minutes.
  4. Remove from heat, drain, place in a large bowl, and let cool.
  5. Add the chopped eggs, peas and onion. Fold to combine. Cover and refrigerate for 30 minutes.
  6. Whisk together 2/3 cups of the mayo, the sour cream and mustard in a medium bowl.
  7. Fold into the potato mixture. Add a bit more mayonnaise if too dry.
  8. Season with salt and pepper.

Penne with Peas

Peas and penne pasta go well together. There’s nothing like the ‘pop’ of a pea when you bite into it. Throw it in with some other great things, like cream and bacon, and you’ve got a great side!

Penne with Peas

Penne with Peas
Author: 
Recipe type: Side
Cuisine: Italian
Prep time: 
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Serves: 6
 
Ingredients
  • 1 pound penne pasta
  • 4 sliced thick-cut bacon
  • 1/2 Vidalia onion, minced
  • 1 tablespoon butter
  • 1/2 pound frozen peas
  • 1 cup heavy cream
  • Kosher salt and freshly ground black pepper
  • 1/2 cup freshly grated Parmesan cheese
Instructions
  1. Cook pasta per package instructions. Drain, but keep 1 cup of the boiling liquid just in case you need it later on.
  2. Cut bacon into small pieces. Add to a large skillet over medium high heat and cook for about 3 minutes.
  3. Add the onion and cook until softened and the bacon begins to crisp.
  4. Add the butter, peas and 2 tablespoons of water, and cook until the peas are tender, 2-5 minutes.
  5. Stir in the cream and season with salt and pepper.
  6. Add the cheese, a little at a time, stirring to combine, until melted.
  7. Add the pasta and stir to coat.
  8. If the mixture is too thick and a LITTLE bit of the reserved pasta water and stir. Add more liquid if required.