South Georgia “Caviar”

Name: South Georgia “Caviar”
Yield: serves 15
Ingredients: Two 15-ounce cans black-eyed peas, drained; One 15-ounce can whole kernel corn, drained; One 10-ounce can Ro-Tel tomatoes; 2 cups chopped red bell pepper; 1/2 cup chopped fresh jalapeño peppers; 1/2 cup chopped onion; One 8-ounce bottle Italian salad dressing; One 4-ounce jar chopped pimentos, drained

December 14, 2011

Recipe information

Yield
serves 15

Ingredients

Two 15-ounce cans black-eyed peas, drained

One 15-ounce can whole kernel corn, drained

One 10-ounce can Ro-Tel tomatoes

2 cups chopped red bell pepper

1/2 cup chopped fresh jalapeño peppers

1/2 cup chopped onion

One 8-ounce bottle Italian salad dressing

One 4-ounce jar chopped pimentos, drained

Preparation

Combine all the ingredients in a large bowl, stir gently to combine, and refrigerate overnight. Serve with corn chips. This recipe will keep in the refrigerator for up to 2 weeks.

Paula Deen's Kitchen Classics

TagsDip Southern American Black-Eyed Pea Bean and Legume Vegetable Corn Canned Tomato Tomato Snack Starter Vegetarian Easy Make Ahead No-Cook New Years Cookbooks

Recipe notes

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