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.
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.