Southern Caviar

Submitted by Diana Adcock

"The only kind of Caviar I'll eat!"

 

• Ready In: 20mins
• Ingredients: 13
• Serves: 10

ingredients

• 3 (16 ounce) cans drained black-eyed peas
• 3⁄4 cup finely chopped green bell pepper
• 1⁄2 cup finely chopped red bell pepper
• 3⁄4 cup finely chopped hot pepper
• 3⁄4 cup finely chopped white onion
• 1⁄4 cup finely chopped pimiento
• 1 clove garlic, minced
• 1⁄3 cup red wine vinegar
• 2⁄3 cup olive oil
• 1 teaspoon Dijon mustard
• salt
• Tabasco sauce
• tortilla chips

directions

1. Whisk together vinegar, oil, and mustard.
2. Mix together the beans to garlic.
3. Mix the two together and take a bite.
4. Adjust seasonings by adding salt and tabasco.
5. Mash half the mixture, stir, cover and chill well.
6. Drain and serve with tortilla chips.

Reviews

[Leggy Peggy]

These are the flavours our family loves. I made a third of a batch for us to use on toast for lunch. Only minor changes: used a jalapeno for the hot pepper, chopped olives for the pimento and equal amounts of red wine vinegar and oil. We like things on the sour side. The colour combination is fantastic. This would make a great side salad at a barbecue. Came upon this recipe through Susie's World Tour 2018.

 

[JackieOhNo!]

First of all, this recipe makes a LOT (but you're going to want it)! I made this exactly as posted, but ended up enjoying it over some salad greens. Yes, it definitely needs to be drained first, and yes, it is delicious! The best part was I didn't feel guilty eating it at all. Thanks for sharing. Made for Culinary Quest 2014.