Tuesday, September 1, 2009

Black Bean and Corn Salsa

I found this recipe on the food network site under Paula Dean.  There it was called South Georgia Caviar-which is a black eyed pea salsa but I didnt have those.  Actually,  Ive never had those...but the recipe looked so good I just made it with black beans.

It was a huge hit at work.  I forgot to take a before picture.   I made a huge double batch and I'll show you what was left of it.

Just enough that Andy will get a taste of it.


2 (15-ounce) cans black-eyed peas, drained (again,  I used canned black BEANS)
1 (15-ounce) can whole kernel corn, drained
1 (10-ounce) can diced tomatoes and green chiles (recommended: Ro-Tel)
2 cups chopped red bell pepper
1/2 cup chopped fresh jalapeno peppers
1/2 cup chopped onion
1 (8-ounce) bottle Italian dressing  (I prefered Paul Neumans Oil and Vinegar)
1 (4-ounce) jar chopped pimentos, drained

In a large bowl, combine all of the ingredients and stir gently to combine. Refrigerate mixture overnight. Serve with corn chips.


  1. Thanks for posting the recipe. When You told me about this yesterday, it sounded really good...it looks even better.

  2. I've made this before (my sister called it texas caviar) its sooo good!!!

  3. Well after 9 ppl asked me for the recipe at work...I knew I had to post it on here. Im hoping one of them will actually make it with the black eyed peas so I can try them.