Southern Black Eyed Pea Caviar

Jenny Powers


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

☆☆☆☆☆ 0 votes
30 Min


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

How to Make Southern Black Eyed Pea Caviar


  • 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.

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About Southern Black Eyed Pea Caviar

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