Southern Black Eyed Pea Caviar

Jenny Powers

By
@JennyPowers

I made this for an appetizer recently and it disappeared quickly. It has a combination of flavors that blend together so well.


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Prep:

30 Min

Method:

Blend

Ingredients

1 can(s)
yellow corn, drained
2 can(s)
blackeyed peas, drained
1 can(s)
rotel tomatoes with juice
1
medium onion, finely chopped
1
red pepper, finely chopped
3
jalopenas, seeded and finely chopped
1
8 oz bottle of italian dressing

Directions Step-By-Step

1
Finely chop the red pepper and onion. Seed and finely chop the jalopena.
2
Drain the cans of blackened peas and corn. Do not drain the rotel tomatoes. Mix all of the ingredients together with the italian dressing. It is best to make this a few hours or a day before so the flavors marry.
3
Serve this with tortillia corn scoops.

You and your guests will enjoy this simple and delicious recipe.

About this Recipe