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. The dressing has a bit of a hint of vinegar, with sweetness to offset it.
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. 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.
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
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.
Nutrition
Nutritional values are approximate.
