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.
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