Recipe: Redneck Caviar

This is one of Johnnie Bud’s absolute favorite things for us to have in the refrigerator so he can snack on it anytime, add it as a relish to burgers, or enjoy as a side item.

The best part about this dish is that it’s really easy to modify based on what you’ve got in the freezer/cabinet and based on your personal taste.

Redneck Caviar
I large can of black beans, drained
1 small can of Rotel diced tomatoes and diced green chilies
I bag of farmer’s market fresh sweet corn
1 bag of farmer’s market fresh black eyed peas or pink eyed peas
2 green peppers peppers, chopped
2 red bell peppers, chopped
1 jalapeno, seeds removed, chopped
1/2 purple onion, chopped
Fresh cilantro, to taste
Red wine vinaigrette, to taste

Mix everything and refrigerate overnight to let it marinate well – although you can start eating anytime, the onions are raw though and have a lot of bite until they’ve marinated. Since the corn and pink eyed peas were fresh from the farmer’s market, I boiled them until soft and then cold-rinsed them before mixing everything together. If you buy canned, just drain and mix in.
Keep an extra bag of tortilla chips handy, this stuff is popular! (And perfect for fall tailgates.)

PS: We had green peas with dinner tonight and had some leftover, so I threw them into the big bowl of Redneck Caviar for extra color and another tasty flavor.

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