Georgia Caviar

A salad doesn’t have to be complicated to be great. A few fresh ingredients, a few canned, with a great dressing, and you have a big batch of colorful salad that is sure to impress at your next family gathering. This Georgia caviar (sounds fancier than ‘some beans with pepper and onion and black-eyed-peas salad’) has a great crispy fresh crunch, sweetness from corn, and that great black-eyed pea flavor.

I grew up on black-eyed peas and I still love them. My dad is (apparently) required to have them at every meal. He grew up on them too.
Georgia CaviarI can’t say any more about this Georgia caviar. I just keep looking at the picture and thinking, ‘dang, that was a great salad’. It really was. So refreshing.

Also try my Cowboy caviar, Buffalo Cowboy caviar and summer corn salad recipes.

Georgia Caviar

Course Salad
Cuisine American
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 8 -12 servings

Ingredients

For the dressing

  • 1/2 cup sugar
  • 1/2 cup white vinegar
  • 1/2 cup vegetable oil

For the salad

  • 3 15 ounce cans black-eyed peas, rinsed, drained
  • 1 15 ounce can sweet corn, rinsed, drained
  • 2 green bell peppers chopped
  • 1 red bell pepper chopped
  • 1 medium sweet onion chopped
  • Salt and pepper to taste

Instructions

For the dressing

  • Place sugar and vinegar in a small saucepan over medium heat.
  • Stir until the sugar is dissolved.
  • Remove from heat and whisk in the oil.

For the salad

  • Combine all ingredients except the salt and pepper in a large bowl.
  • Drizzle with the dressing and mix well.
  • Season with salt and pepper, to taste.
  • Refrigerate for at least one hour before serving.

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