Southerners look for reasons to throw parties and host guests. We love feeding people and making them feel welcome. That’s the way we were brought up. Sometimes we throw big shindigs and sometimes we entertain only a few. We’re versatile like that. Regardless of the size or type of party, Mississippi Caviar will be a hit
We love to include food at our parties that is typical Southern fare. Blackeye peas are as Southern as boiled peanuts. This Mississippi Caviar salsa/relish/dip will knock the socks off your guests. It’s easy to put together and can be made ahead. What more can we ask of party food?
Y’all come see us!
Mississippi Caviar
Adapted from Nathalie Dupree’s Southern Memories
The perfect appetizer that screams, “Southern!” It’s made with black-eyed peas and will stand up to our outside temperature for summer parties. You can make a day ahead and store in the refrigerator. Make ahead dishes are a real hit with me. They help me keep up my façade of being organized.
3 (16 ounce) cans black-eyed peas, drained
3/4 cup finely chopped onion
1/2 cup green bell pepper, finely chopped
1/2 cup red bell pepper, finely chopped
1/2 cup pickled jalapeno peppers, minced
1/2 cup fire roasted jarred red peppers, finely chopped
3 cloves garlic, minced
1/3 cup red wine vinegar
2/3 cup light olive oil
1 tablespoon Dijon mustard
salt to taste
Tortilla chips
Place drained black-eyed peas on a large bowl.
Place all the other prepared vegetables on a plate just so you can look at them. It’s a beautiful sight.
Now add those gorgeous vegetables to your black-eyed peas and mixed them all up.
For the dressing, mix oil, vinegar and mustard and pour over the black-eyes peas and the gorgeous vegetables.
Chill for at least four hours or all night long. Drain before serving. Have lots of tortilla chips. You might want to have the recipe handy. Folks will be asking you for it.
Mississippi Caviar
Ingredients
- Mississippi Caviar
- Adapted from Nathalie Dupree's Southern Memories
- The perfect appetizer that screams "Southern!" It's made with black-eyed peas and will stand up to our outside temperature for summer parties. You can make a day ahead and store in the refrigerator. Make ahead dishes are a real hit with me. They help me keep up my façade of being organized.
- 3 16 ounce cans black-eyed peas, drained
- 3/4 cup finely chopped onion
- 1/2 cup green bell pepper finely chopped
- 1/2 cup red bell pepper finely chopped
- 1/2 cup pickled jalapeno peppers minced
- 1/2 cup fire roasted jarred red peppers finely chopped
- 3 cloves garlic minced
- 1/3 cup red wine vinegar
- 2/3 cup light olive oil
- 1 tablespoon Dijon mustard
- salt to taste
- Tortilla chips
Instructions
- Place drained black-eyed peas on a large bowl.
- Place all the other prepared vegetables on a plate just so you can look at them. It's a beautiful sight.
- Now add those gorgeous vegetables to your black-eyed peas and mixed them all up.
- For the dressing, mix oil, vinegar and mustard and pour over the black-eyes peas and the gorgeous vegetables.
- Chill for at least four hours or all night long. Drain before serving. Have lots of tortilla chips. You might want to have the recipe handy. Folks will be asking you for it.
The Culinary Lens says
Mississippi caviar love that name and this such a great dip.
An now for some reason I have that spelling song in my head M I Crooked Letter Crooked Letter I Crooked Letter Crooked Letter I Hump Back Hump Back I.
Jackie Garvin says
Culinary Lens,
I love that spelling song and I don’t think they teach it anymore. What a shame! Thanks for stopping by.
Patricia says
My mom made this but she just called it bean salad. We all luv’d it growing up. I luv the name u all give it. I think I’ll be calling it that when I make it. Thx for the reminder. I haven’t made it in yrs. since way b4 my mom passed.
Jackie Garvin says
Patricia,
I hope this brings back happy memories of your mama. One of the best things about food is the connection it provides to our past. Thank you for reading and commenting! 🙂
Patricia says
It did. I miss my mama. She was a wonderful cook. Any kind of beans (and fried potatoes) were a staple in our house.
Jackie Garvin says
Patricia,
I know what you mean. Here’s a story I wrote about missing my mama. After you read it, you’ll know that I empathize with you. https://syrupandbiscuits.com/2011/06/30/perfect-potatoes-a-k-a-sentimental-spuds/ 🙂
Olivia says
This is perfect! I am looking for an appetizer to take to dinner at my grandmother’s. I found your blog through your Comeback Sauce recipe on Pinterest. I love that stuff and I am so thankful to finally have a recipe for it!
Jackie Garvin says
Olivia,
I hope you enjoy Mississippi Caviar. We think it’s just perfectly wonderful!
Comeback Sauce will probably become a refrigerator staple for you! Make it once and you’re hooked for life! 🙂
Christa says
Do you know how long this will stay good in the frig?
Jackie Garvin says
Christa,
It will stay for as long as you would keep mayo and ketchup. But don’t worry, it will be gone long before you have to worry about it spoiling! 🙂
Angela says
I have not tried it yet, but I will be making it for the next barbeque at my in-laws. .. nice tip…thank you for sharing. ..
Jackie Garvin says
Angela,
I hope you enjoy it. People really do like this dish.
Vernie says
This would be great for New Year’s Eve – black eyed peas are supposed to be good luck if eaten this night!
Jackie Garvin says
Vernie,
For Southern culture, it’s traditional to eat black eye peas on New Year’s Day for good luck. I wrote an article that explains each component of our traditional meal. 🙂
https://syrupandbiscuits.com/traditional-southern-new-years-day-menu/
pumpkin061 says
Oh I want to try this! I love most any kind of beans. Jill
Jackie Garvin says
This is a winner, Jill. I make this a good deal.
Laila says
Made tnis today, husband loved it, thanks!
Jackie Garvin says
I’m so happy to hear that. ❤️