A favorite at our house in the summer. I am itching to make it again this year! I would make it several times in a week, and on into football season. Best if made ahead and refrigerated so that all the flavors can meld together. I added a splash of white wine vinegar to make this just perfect. To kick it up another notch, I used fresh corn that we had grilled, husk on, with butter and rosemary. Serve with multigrain tostito scoops and endives (no sour cream), and I officially got hubs to ENJOY black-eyed peas.
Dixie Caviar Cups
Here's to good luck for the year! For a more casual presentation, place black-eyed pea mixture in a bowl, garnish with sour cream, and serve with scoop-style tortilla chips.
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- 1 (15.8-oz.) can black-eyed peas, rinsed and drained
- 1 cup frozen whole kernel corn
- 1 medium-size plum tomato, seeded and finely chopped
- 1/2 medium-size green bell pepper, finely chopped
- 1/2 small sweet onion, finely chopped
- 2 green onions, sliced
- 1 jalapeño pepper, seeded and minced*
- 1 garlic clove, minced
- 1/2 cup Italian dressing
- 2 tablespoons chopped fresh cilantro
- 30 Belgian endive leaves (about 3 bunches)
- 1/2 cup sour cream
- 1. Combine first 9 ingredients in a large zip-top plastic freezer bag. Seal bag, and chill 24 hours; drain.
- 2. Spoon mixture into a bowl; stir in cilantro. Spoon about 1 rounded Tbsp. mixture into each endive leaf. Dollop with sour cream.
- *2 1/4 tsp. finely chopped pickled jalapeño peppers may be substituted.
- Note: For testing purposes only, we used Bush's Blackeye Peas.
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