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.
Georgia CaviarI can’t say any more about this salad. I just keep looking at the picture and thinking, ‘dang, that was a great salad’. It really was. So refreshing.

Georgia Caviar
Author: 
Recipe type: Salad
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 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
  1. Place sugar and vinegar in a small saucepan over medium heat.
  2. Stir until the sugar is dissolved.
  3. Remove from heat and whisk in the oil.
For the salad
  1. Combine all ingredients except the salt and pepper in a large bowl.
  2. Drizzle with the dressing and mix well.
  3. Season with salt and pepper, to taste.
  4. Refrigerate for at least one hour before serving.

 

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