Skip to main content
Epicurious
Cookbooks

South Georgia “Caviar”

Recipe information

  • Yield

    serves 15

Ingredients

Two 15-ounce cans black-eyed peas, drained
One 15-ounce can whole kernel corn, drained
One 10-ounce can Ro-Tel tomatoes
2 cups chopped red bell pepper
1/2 cup chopped fresh jalapeño peppers
1/2 cup chopped onion
One 8-ounce bottle Italian salad dressing
One 4-ounce jar chopped pimentos, drained

Preparation

  1. Combine all the ingredients in a large bowl, stir gently to combine, and refrigerate overnight. Serve with corn chips. This recipe will keep in the refrigerator for up to 2 weeks.

Paula Deen's Kitchen Classics
TagsDipSouthernAmericanBlack-Eyed PeaBean and LegumeVegetableCornCanned TomatoTomatoSnackStarterVegetarianEasyMake AheadNo-CookNew YearsCookbooks
Read More
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
The Most-Saved Recipes in the Epicurious App in April
Like fattoush salad and strawberry shortcake roll.
Cottage Cheese Caramelized Onion Dip
Add a bag of potato chips and you've got yourself a party.
Golden Mushroom Soup With Orzo & a Pat of Butter
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
How to Thaw Fish Fast
The most efficient method takes less than an hour, but you might not even need it.
Whole Lemon Bars
Using two entire lemons—pith, skin, and all—cranks up the citrus flavor in this classic dessert.
31 Spring Cocktails for Warmer Days Ahead
Think a Hugo spritz, a gin basil smash, and plenty more patio-ready pours.