Southern Caviar

Southern Caviar

I am dedicated to using the garden items I have preserved from the summer. My pantry and freezer are currently housing deliciousness from what seems like a harvest long ago. That’s why this recipe for Southern Caviar is so appealing … it uses my black eyed peas, corn, tomatoes, bell peppers and onions from 2021. Whether you have a garden harvest or not, the recipe is easy and just gets better as it sits in your refrigerator. It’s a great side dish for any grilled meat you are set to enjoy.

Southern Caviar

Yield: 8-10

2 cups cooked black eyed peas or 1 (15-1/4 ounce) can, rinsed and drained

2 cups corn or 1 (15-1/4 ounce) can, drained

1-1/3 cups chopped tomatoes or 1 (10-ounce) can Rotel tomatoes & chilies

1/2 red onion, peeled and diced

1/3 cup chopped green bell pepper

4 green onions, sliced

1/2 jalapeno pepper, seeded and finely minced

1 cup Zesty Italian dressing

In a large mixing bowl, combine all ingredients, mixing well. Cover and refrigerate at least 2 hours before serving.

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