Southern Black Eyed Pea And Artichoke Caviar Recipes

GULLAH CAVIAR

Gullah Caviar image

Provided by Kardea Brown

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

1/4 cup red wine vinegar
1 tablespoon sugar
1/2 teaspoon dried oregano
2 to 3 dashes hot sauce
1/2 cup vegetable oil
Two 15-ounce cans black-eyed peas, rinsed and drained
One 4-ounce jar diced pimentos, drained
1 cup fresh or thawed frozen corn kernels
2 cloves garlic, minced
1 small red onion, finely diced
1 green bell pepper, finely diced
1 bunch fresh cilantro, chopped
Kosher salt and freshly ground black pepper

Steps:

Whisk together the vinegar, sugar, oregano and hot sauce in a large bowl. Drizzle in the oil while whisking. Add the peas, pimentos, corn, garlic, onion, bell pepper and cilantro to the dressing; season with salt and pepper. Toss until everything is coated. The salad can be served immediately, but is better if it sits for a few hours or overnight.

SOUTHERN BLACK EYED PEA AND ARTICHOKE CAVIAR

Southern Black Eyed Pea And Artichoke Caviar image

Provided by susan113

Time 5h

Yield 6

Number Of Ingredients 9

Ingredients

4 cans (15 ounce size) black-eyed peas, drained, rinsed
1 can (15 ounce size) shoepeg corn, drained
1 can (15 ounce size) artichoke hearts, drained, finely chopped
1 red bell pepper, seeded, diced
4 green onions (tops included), finely sliced
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon finely chopped fresh parsley
1 bottle sweet vinegar and olive oil salad dressing

Steps:

Mix all ingredients and allow to marinate for at least 8 hours. Serve as a side dish with grilled meat, fish, or poultry or as an appetizer with tortilla chips, corn chips, or seasoned pita chips. Enjoy.

SOUTHERN REDNECK CAVIAR

Southern Redneck Caviar image

Have fun with this dish. This is a great dish to experiment with, you can add or subtract ingredients to fit your personal taste. I have added black-eyed pea relish, jalapeños, and even pear relish on occasions, depending on my mood and what I had on hand. This is a fun dish and people of all ages love it.

Provided by Gabby Goddess

Categories Beans

Time 8h

Yield 15-20 serving(s)

Number Of Ingredients 15

Ingredients

2 (15 7/8 ounce) cans black-eyed peas, drained
2 (10 ounce) cans shoe peg corn or 2 (10 ounce) cans corn, drained
2 (10 ounce) cans Ro-Tel tomatoes, drained
1 (15 7/8 ounce) can black olives, chopped
1 green pepper, chopped really small
1 red pepper, chopped really small
1 (15 7/8 ounce) can black beans, drained
1 larger purple onion, chopped really small
3 ripe tomatoes, chopped small
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
1 teaspoon chili powder (optional, only if you want a bit of a kick to it)
1 teaspoon parsley flakes
16 ounces house Italian dressing or 16 ounces zesty Italian dressing

Steps:

Mix all ingredients together.
Refrigerate at least 8 hours before serving, so flavors can fuse (this is the key to this dish).
Serve with Tostitos Scoops or whatever chips you prefer.

SOUTHERN BLACK EYED PEA CAVIAR

Southern Black Eyed Pea Caviar image

I made this for an appetizer recently and it disappeared quickly. It has a combination of flavors that blend together so well.

Provided by Jenny Powers @JennyPowers

Categories Vegetable Appetizers

Number Of Ingredients 7

Ingredients

1 can(s) yellow corn, drained
2 can(s) blackeyed peas, drained
1 can(s) rotel tomatoes with juice
1 - medium onion, finely chopped
1 - red pepper, finely chopped
3 - jalopenas, seeded and finely chopped
1 - 8 oz bottle of italian dressing

Steps:

Finely chop the red pepper and onion. Seed and finely chop the jalopena.
Drain the cans of blackened peas and corn. Do not drain the rotel tomatoes. Mix all of the ingredients together with the italian dressing. It is best to make this a few hours or a day before so the flavors marry.
Serve this with tortillia corn scoops. You and your guests will enjoy this simple and delicious recipe.

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