Mississippi Caviar
Mark Boughton Photography / styling by Teresa Blackburn
- Yield: 8 cups
- Prep: 10 mins
- Cook: 0 mins
With its sprightly, fresh taste, this salsa is perfect with chips or as a side to chicken, beef or eggs.
Ingredients
- 1can black-eye peas (15-ounce), drained
- 1can black beans (15-ounce), drained
- 1can whole kernel corn (15-ounce), drained
- 2large tomatoes, seeded and diced
- 1medium onion, diced
- 1medium green bell pepper, diced
- 3tablespoons minced garlic (about 8 cloves)
- 1/2bunch cilantro, chopped (about 1/2 cup)
- 1-- jalapeño pepper, seeded and finely chopped
- -- Juice of 1 lime
- 1teaspoon Italian seasoning
- 1package (.7-ounce) dry Italian dressing mix (such as Good Seasons)
- 1/2cup extra-virgin olive oil
- 1/2cup vinegar
Instructions
- Combine first 11 ingredients (peas through seasoning) in a large bowl. Stir well.
- Combine dressing mix, oil and vinegar. Pour over pea mixture. Stir well. Chill at least 2 hours. Serve with tortilla chips.
Recipe by Patricia Griffith.
Nutritional Info *per serving
- Calories 140
- Glycemic Load 0
- Fat 7g
- Saturated Fat 1g
- Polyunsaturated Fat 0.5g
- Monounsaturated Fat 5g
- Cholesterol 0mg
- Sodium 500mg
- Potassium 230mg
- Carbohydrate 15g
- Fiber 3g
- Sugars 4g
- Protein 3g
- Trans Fat 0g
- Vitamin A 6%
- Vitamin C 20%
- Calcium 2%
- Iron 6%
