This side dish has many names. Pea Salad, Redneck Caviar, Southern Salsa, Black-eyed Pea Salad.
Introducing Country Caviar:
Country Caviar is similar to all the others, yet it’s made with farm fresh vegetables (or from the freezer). I’ve made many of these cold salad recipes with canned vegetables, and it tastes great that way, too.
A man at my church makes a pea salad with green peas rather than field or black-eyed peas. He brought some last Wednesday for the Wednesday night dinner “kitchen help” to try, and it was very good. I’ve decided there isn’t much you can do to ruin a pea salad.
Doesn’t this look divine?
Enjoy it as a side dish, over lettuce as a salad, or dip some tortilla chips into it. (You know I’m big into dipping!)
- 3 cups fresh or frozen cooked field peas (or black-eyed peas)
- 3 cups fresh corn, cooked (or from freezer)
- 1 medium red onion, diced small
- 2 green bell peppers
- ⅓ cup apple cider vinegar
- ⅓ cup canola oil
- 3-6 Tablespoons sugar.
- Stir together peas, corn, diced onion and bell peppers. Set aside.
- In small bowl, combine vinegar, oil, and sugar. Stir until sugar meltsand pour over the vegetables.
- Refrigerate several hours to allow flavors to blend.
Any way you go at it, it’s delicious. Enjoy this Southern favorite, y’all.
Do you make a version of pea salad that’s similar? What kind of peas do you like to use?
I’m sharing today at Metamorphosis Monday. Join us for the fun!