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Redneck Caviar Recipe

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This recipe for Redneck Caviar, by , is from The Sharp Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jane Bolinger
Added: Friday, August 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 cans black-eyed peas, drained
2 cans white shoepeg corn, drained
2 cans diced Rotel tomatoes, drained
2 large bell peppers, chopped (any color)
12 small green onions, chopped
3 ripe tomatoes, chopped
1 tsp garlic powder
1 tsp garlic salt
1 tsp parsley flakes
1 (16 oz) bottle Italian salad dressing

optional: 1 can of garbanzo beans, sliced jalapeņos, 1 can of
black beans, drained

Directions:
Directions:
Combine all ingredients, tossing well to coat thoroughly. Refrigerate overnight. Serve with "big scoop" corn chips----will keep in fridge for two weeks.

Number Of Servings:
Number Of Servings:
12-15
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
This can also be used as a cold marinated vegetable salad.

 

 

 

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