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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Mississippi Caviar Recipe

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This recipe for Mississippi Caviar is from The Canes Cookbook II: Chef Surge Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (15-ounce) can black-eyed peas, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can whole kernel corn, drained
2 large tomatoes, seeded and diced
1 medium onion, diced
1 medium green bell pepper, diced
3 T. minced garlic (about 8 cloves)
1/2 bunch cilantro, chopped (about 1/2 cup)
1 jalapeno pepper, seeded and finely chopped
1 to 2 T. fresh lime juice
1 tsp. Italian seasoning
1 (.7-ounce) package dry Italian dressing mix
1/2 cup extra-virgin olive oil
1/2 cup vinegar
Directions:
Directions:
1. Combine first 11 ingredients (peas through seasoning) in a large bowl. Stir well.
2. Combine dressing mix, oil and vinegar. Pour over pea mixture. Stir well. Chill at least 2 hours. Serve with tortilla chips.
Makes about 8 cups.

 

 

 

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