21 Jul Mississippi Caviar
(Recipe from Jennifer at Natural Things Foods Store)
My aunt made this dish at a family gathering a few years ago. It was such a smash hit that I asked for the recipe. She cut it out of the paper and gave me the clipping. I have heard of other versions of this called Texas Caviar, which uses more Southwest flavors like jalapeno pepper, cilantro, and lime juice. It is different every time I make it, as the basic recipe is so easy. Sometimes I add corn kernels, sometimes I add farro or quinoa, sometimes I change up the beans, but it always turns out great. It is perfect for picnics, too, as it doesn’t need to be kept cool. I really hope you try this one!
- 1 can black eyed peas, rinsed and drained
- 1 can black beans, rinsed and drained
- 1 large green bell pepper
- 1 large red or yellow bell pepper
- 1 large cucumber
- 1/2 red or yellow onion
- 2 red slicer tomatoes
- 2 cloves garlic
- 1/2 cup olive oil
- 1/2 cup apple cider vinegar
- 1/2 teaspoon salt
- 1 tablespoon lemon juice
- 1 teaspoon dried italian seasoning
- pinch black pepper
- Chop the peppers, cucumber, and onion in a small dice, about the same size as the beans. Slice and remove the seeds from the tomatoes, then dice as well. Grate the 2 cloves of garlic very fine. Place all of the beans and vegetables in a large bowl.
- In a small mixing bowl, combine the oil, vinegar, salt, lemon juice, seasoning, and pepper. Stir well to combine.
- Pour the vinegar mixture over the entire mixture and stir well. Cover and set aside. Let it marinate for at least 1 hour.
- Enjoy with tortilla chips as a dip. Refrigerate any leftovers.
This can also be used as a filling for a wrap. Add some small cubes of cheese to the mixture, if you like. It is very versatile!