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.


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


  1. Combine first 11 ingredients (peas through seasoning) in a large bowl. Stir well.
  2. 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%