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"Mississippi Caviar" Posted by grit on 06-29-09 at 04:13 PM
This is probably not quite the right spot for this but it's as good as any. This is basically a salsa with a southwestern twist to it. 1 15-oz can black-eye peas, rinsed and drained 1 15-oz can black beans, rinsed and drained 1 15-oz can whole kernel corn, rinsed and drained 2 large tomatoes, seeded and diced 1 medium onion, diced 1 medium green bell pepper, diced 3 tablespoons minced garlic (about 8 cloves) 1/2 bunch cilantro, chopped (about 1/2 cup) 1 jalapeno pepper, seeded and finely chopped Juice of 1 lime 1 teaspoon Italian seasoning 1 .7 oz package dry Italian dressing mix (such as Good Seasons) 1/2 cup extra-virgion olive oil 1/2 cup vinegar Combine first 11 ingredients (peas through seasoning) in a large bowl. Stir well. Combine dressing mix, oil, and vinegar. Pour over pea mixture. Stir well. Chill at least 2 hours. Serve with tortilla chips or as a side dish with chicken or beef. Notes: This is the recipe exactly as I got it out of my Sunday newspaper magazine insert. When I first made the recipe, I didn't have black-eye peas so I substituted red kidney beans. I also forgot the jalapeno. I like the recipe better with kidney beans and I never put in the jalapeno. It has a nice fresh veggie taste to it without the heat. I got sliced!