Dixie Caviar

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Prep Time
15 Mins
Chill Time
24 Hours
Yield
Makes 6 cups
Camille Warlick, Merigold, Mississippi
June 2007
RECIPE BY Southern Living

Ingredients

  • 2 (15.8-oz.) cans black-eyed peas, rinsed and drained
  • 2 cups frozen whole kernel corn
  • 2 medium tomatoes, finely chopped
  • 1 medium-size green bell pepper, finely chopped
  • 1 small sweet onion, finely chopped
  • 4 green onions, sliced
  • 1 to 2 jalapeño peppers, seeded and minced
  • 1 to 2 garlic cloves, minced
  • 1 cup Italian dressing
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup sour cream
  • Tortilla chips
  • Garnish: cilantro sprig

How to Make It

Step 1

Combine first 9 ingredients in a large zip-top plastic freezer bag. Seal and chill 24 hours; drain.

Step 2

Spoon mixture into a serving bowl. Stir in cilantro, and top with sour cream. Serve with tortilla chips. Garnish, if desired.

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