Carolina Caviar (also known as Redneck Caviar)
This spicy southern twist on salsa features black-eyed peas and Vadalia onion. It’s full of fresh ingredients, so you know it’s good for you . You can add more jalapeno if you like a spicier spread, or use less if you prefer it milder. This recipe makes a gracious plenty, but it goes quickly.
Ingredients
- 2 cups cooked black-eyed peas, I used 2 cans of Bush’s Black Eyed Peas
- 2 cups cooked fresh or frozen and thawed corn kernels
- 2 medium fresh tomatoes, chopped
- 1 medium green bell pepper, chopped (I used a red bell pepper)
- ½ medium Vadalia or other sweet onion, chopped
- 1 jalapeño pepper, or to taste, seeded and finely chopped
- 1 garlic clove, minced
- 1 tsp. chopped fresh oregano or 1/2 tsp. dried
- 1 tsp. chopped fresh basil, or 1/2 tsp. dried
- 2 Tbsp. olive oil
Instructions
- In a large bowl, combine the peas (beans), corn, tomatoes, bell pepper, onion, jalapeño, garlic, oregano, basil, and oil.
- To serve, use a slotted spoon to transfer the mixture to a serving bowl, discarding the excess liquid.
Notes
Reposted from April 2017.
Nutrition Facts
Calories: 79kcal, Carbohydrates: 15g, Protein: 4g, Fat: 1g, Saturated Fat: 0.2g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 0.5g, Sodium: 118mg, Potassium: 245mg, Fiber: 4g, Sugar: 4g, Vitamin A: 322IU, Vitamin C: 16mg, Calcium: 19mg, Iron: 1mg