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Category: Salsa/ Gucamole
Prep Time: Cook Time: Total Time:
Dressing:
1 package Good Seasons Italian dressing mix
1/4 cup extra virgin olive oil
1/4 cup apple cider vinegar
1 teaspoon spicy mustard
2 teaspoons Tiger Sauce, or hot pepper sauce
Salsa:
1 can black eye peas, drained
1 can light red kidney beans, drained
1 can Mexicorn or whole kernel corn, drained
1 (4 ounce) jar of pimento peppers, drained
1/4 of a Vidalia or other sweet onion, chopped
1 stalk of celery, chopped
1/2 of a green bell pepper, chopped
2 tablespoons of chopped, pickled jalapeno peppers
4 large toes of garlic, chopped
1 large tomato, seeded and chopped
1 can of Rotel diced tomatoes, undrained
Whisk together the Italian dressing mix, olive oil, vinegar, mustard and Tiger sauce; set aside. In a colander, dump the black eyed peas, red kidney beans, corn and pimentos and let drain. Add to a large bowl. To that, add the onion, celery, bell pepper, jalapeno, garlic, chopped tomato and Rotel. Pour the dressing over and gently toss to coat. Refrigerate for several hours or overnight, stirring occasionally.
Give the salsa a gentle stir before serving with your favorite crackers, scoop style corn chips or tortilla chips. If serving at a party, set out ramekins and a serving spoon for people to scoop out individual servings.
Variation: Substitute black beans and pinto beans for the red kidney beans and black eyed peas, or use your favorite beans. Substitute a can of diced, drained tomatoes for the fresh tomatoes, and use a bottled commercial Italian dressing if you prefer.
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MISSISSIPPI CAVIAR SALSA
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Category: Salsa/ Gucamole
Prep Time: Cook Time: Total Time:
Dressing:
1 package Good Seasons Italian dressing mix
1/4 cup extra virgin olive oil
1/4 cup apple cider vinegar
1 teaspoon spicy mustard
2 teaspoons Tiger Sauce, or hot pepper sauce
Salsa:
1 can black eye peas, drained
1 can light red kidney beans, drained
1 can Mexicorn or whole kernel corn, drained
1 (4 ounce) jar of pimento peppers, drained
1/4 of a Vidalia or other sweet onion, chopped
1 stalk of celery, chopped
1/2 of a green bell pepper, chopped
2 tablespoons of chopped, pickled jalapeno peppers
4 large toes of garlic, chopped
1 large tomato, seeded and chopped
1 can of Rotel diced tomatoes, undrained
Whisk together the Italian dressing mix, olive oil, vinegar, mustard and Tiger sauce; set aside. In a colander, dump the black eyed peas, red kidney beans, corn and pimentos and let drain. Add to a large bowl. To that, add the onion, celery, bell pepper, jalapeno, garlic, chopped tomato and Rotel. Pour the dressing over and gently toss to coat. Refrigerate for several hours or overnight, stirring occasionally.
Give the salsa a gentle stir before serving with your favorite crackers, scoop style corn chips or tortilla chips. If serving at a party, set out ramekins and a serving spoon for people to scoop out individual servings.
Variation: Substitute black beans and pinto beans for the red kidney beans and black eyed peas, or use your favorite beans. Substitute a can of diced, drained tomatoes for the fresh tomatoes, and use a bottled commercial Italian dressing if you prefer.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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