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South Georgia “Caviar”

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

  1. 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
TagsDipSouthernAmericanBlack-Eyed PeaBean and LegumeVegetableCornCanned TomatoTomatoSnackStarterVegetarianEasyMake AheadNo-CookNew YearsCookbooks
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