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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Rating:
☆☆☆☆☆ 0 votes
Comments:
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

Step-By-Step

1Finely chop the red pepper and onion. Seed and finely chop the jalopena.
2Drain 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.
3Serve this with tortillia corn scoops.

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

About this Recipe