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


  • 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

How to Make Southern Black Eyed Pea Caviar


  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.

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