Southern Redneck Caviar
photo by pepe2fefe
- Ready In:
- 8hrs
- Ingredients:
- 15
- Serves:
-
15
ingredients
- 2 (900.09 g) can black-eyed peas, drained
- 2 (566.99 g) can shoe peg corn or (566.99 g) can corn, drained
- 2 (566.99 g) can Ro-Tel tomatoes, drained
- 450.04 g can black olives, chopped
- 1 green pepper, chopped really small
- 1 red pepper, chopped really small
- 450.04 g can black beans, drained
- 1 larger purple onion, chopped really small
- 3 ripe tomatoes, chopped small
- 4.92 ml garlic powder
- 4.92 ml onion powder
- 4.92 ml cumin
- 4.92 ml chili powder (optional, only if you want a bit of a kick to it)
- 4.92 ml parsley flakes
- 453.59 g house Italian dressing or 453.59 g zesty Italian dressing
directions
- Mix all ingredients together.
- Refrigerate at least 8 hours before serving, so flavors can fuse (this is the key to this dish).
- Serve with Tostitos Scoops or whatever chips you prefer.
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Reviews
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I love making this recipe for large gatherings. Since it does make alot, I make it in one large bowl all except for the diced onion, and then I divide it between two serving bowls and I add a little more onion and diced jalapeno to one bowl than I do for the other for those who prefer a little more heat. I found the recipe in a magazine at the doctor's office waiting room a few years ago. Once you make it and everyone tries it it's expected at every occasion. It's a keeper!
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Very simple, universally loved, great for summer or fall parties! I just served this at a work luncheon and every one loved it. This recipe makes A LOT of dip. Easily enough for twice the number of people listed in the servings, so next time, I'll make half unless it's for a football game or longer party. I had to use my biggest bowl to hold it all.
Tweaks
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I made this for later tonight and just made half a recipe.. turned out really well. I did tweak it by not adding Italian dressing but instead squeezing a lime and a few drizzles of olive oil on it. I also chopped a bit of cilantro into mine. Since original recipe called for chili powder, I went on and put a Mexican flair in mine. Delicious!
RECIPE SUBMITTED BY
Gabby Goddess
Chiefland, Florida