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.


2 Comments Add yours

  1. Jan West says:

    Tammy Algood, would you please share your chicken salad recipe. I read with interest the article on chicken salad but need your dressing proportions .


    1. Tammy Algood says:

      Certainly! See below and let me know how you like it! Don’t be concerned with the amount of salt … it really needs the seasoning to give it flavor.

      Tammy’s Chicken Salad
      Yield: 6 servings
      1 roasted chicken, pulled apart and chopped (bones & skin discarded)
      2 celery stalks, chopped
      3/4 cup red onion, chopped (depending on your taste can be reduced to 1/2 cup)
      1/2 cup mayonnaise
      1/2 cup sour cream
      1 tablespoon lemon juice
      3/4 teaspoon salt (or to taste)
      1/2 teaspoon black pepper (or to taste)
      In a mixing bowl, stir together the chicken, celery and onions. In a separate bowl, whisk together the mayonnaise, sour cream, lemon juice, salt and pepper. Add to the chicken mixture, stirring well to evenly coat. Cover and refrigerate at least 2 hours before serving.


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