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A salad doesn’t have to be complicated to be great. A few fresh ingredients, and a few canned ones, along 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 has a great crispy fresh crunch, sweetness from corn, and that great black-eyed pea flavor. The dressing has a bit of a hint of vinegar, with sweetness to offset it.
Why is it called Georgia Caviar? Well, because that sounds fancier than ‘some beans with pepper and onion and black-eyed-peas salad’. That’s actually about the truth. It just sounded fancier so the name stuck. And in it’s own way it is fancy. And darned good, too!
Pretty. And Pretty Good, Too!
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. So it’s a good thing that this salad has plenty of them in it. I 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.
Change Is Ok… I Guess
Honestly, I wouldn’t change a thing about this salad. I loved the crunchiness of it. The freshness. Sometimes I use fresh ingredients, if they are in-season and I can find them. Or sometimes I go with a lot of canned ones. Just depends. I don’t mess with the dressing, though. It has the perfect amount of sweetness and vinegar tang to it. It works with the rest of the ingredients and doesn’t fight them.
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Also try my Cowboy caviar, Buffalo Cowboy caviar and summer corn salad recipes.
This recipe was inspired by a recipe from Kimberly Schlapman.
Georgia Caviar
Equipment
Ingredients
For the dressing
- ½ cup sugar
- ½ cup white vinegar
- ½ cup vegetable oil
For the salad
- 3 15 ounce blackeye peas rinsed, drained
- 1 15 ounce whole kernel corn rinsed, drained
- 2 green bell peppers chopped
- 1 red bell pepper chopped
- 1 medium sweet onion chopped
- Kosher salt to taste
- freshly ground black 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.
Notes
Nutrition
Nutritional values are approximate.
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This looks delicious! Do you let the dressing cool before adding it?
I did not. It cools a bit when taken off the heat, then there’s an some fridge time to cool it the rest of the way. It’s really good stuff!
Regards,
Mike