"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

South Georgia Caviar Recipe

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

Contributor:  
Contributor:  
Kristi Hansen

Category:
Category:

Ingredients:  
Ingredients:  
30 ounces blackeyed peas, drained
2 cups fresh or frozen (thawed) corn kernels
10 ounces Ro-Tel tomatoes, drained (or canned or fresh diced tomatoes)
2 cups red bell pepper chopped
1/2 cup fresh green chilies, chopped (Anaheim or poblano work well)
1-2 jalapeņo pepper, chopped (most of the heat is in membranes & seed; adj according to taste)
1 pkg Italian dressing mix with half of the oil & vinegar it calls for to make the dressing an omitting the water.

Directions:
Directions:
Drain & rinse black-eyed peas. Drain Rotel. Finely chop bell peppers and chili peppers. Combine everything and toss with dressing. Refrigerate. It's best to make a day ahead to give flavors time to meld. Serve with tortilla chips as an appetizer or on its own as a salad.

Number Of Servings:
Number Of Servings:
many
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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