Feed The Soul Friday - Southern Caviar
All the Fixings:
1 (15.5 ounce) can black beans, drained
1 (15.5 ounce) can black-eyes peas, drained
1 (14.5 ounce) can diced tomatoes, drained
2 cups frozen corn kernels, thawed
1/2 purple onion, chopped
1/4 green bell pepper, finely chopped
1/4 red bell pepper, finely chopped
1/2 chopped jalapeno peppers (fresh or pickled)
1/2 teaspoon garlic salt
1 cup or 8oz bottle of Italian dressing (tip - tastes great with Zesty Italian)
3/4 cup chopped fresh cilantro
Mix the beans, peas, tomatoes, corn, onion, all the peppers in a large bowl. Season with the garlic salt. Add the dressing and cilantro. Toss to coat or stir well. Refrigerate for a minimum of 30 minutes, but tastes amazing when allowed to sit overnight!
Serve with tortilla chips or toasted pita chips.
This dish is always a go to for parties here in the South. Especially good with some Firefly and a day at the pool or lake!
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