Southern Caviar

SOUTHERN CAVIAR

Presented at Vinamare Food & Wine Pairing Club

From: Marylon and Dan Nicolet

2 (16 ounce) cans black-eyed peas, drained

2 (11 ounce) cans Shoe Peg corn, drained

1 green bell pepper, chopped

1 yellow bell pepper, chopped

1 red bell pepper, chopped

2 (10 ounce) cans diced tomatoes with green chiles, drained

1 teaspoon garlic powder

1 or 2 bunches green onions, chopped

1 large bottle Italian salad dressing

1 large avocado, chopped (optional)

This recipe requires eight hours of refrigeration. Mix the peas, corn, bell peppers, tomatoes, garlic powder and green onions in a bowl. Add the salad dressing and mix until combined.

Chill, covered, for eight to 10 hours, stirring occasionally. Drain the “caviar” and stir in the avocado just before serving. Serve with tortilla chips. Serves 24.