Traci Taylor’s Famous Southern Caviar [RECIPE]
I’ve yet to meet a person who hasn’t fallen in love with my southern caviar. Most people wrinkle their nose when I tell them the name of the dish but then are willing to give it a try when I tell them that there’s no caviar or seafood for that matter in it. Actually, it’s more like a thick salsa.
At a party a couple of weeks ago I looked over at my five-year-old niece and she’d grabbed a serving spoon and the bowl and was chowing down like nobody’s business. Kids are picky eaters, especially the kids in my family, so it says something that this is kid approved.
I made more for a BBQ this last weekend and everybody asked for the recipe and then John Davidson came to work this morning and told he he liked the southern caviar so much that he’d pay me to make more for him.
I believe in sharing good things, and this is one of the most delicious things I’ve ever had in all of my life and you won’t believe how ridiculously easy it is to make as well as how inexpensive. So here you are, my recipe for southern caviar. This can be served with tortilla chips, as a salad topper, with chicken- really the possibilities are endless.
- 1 can of corn drained and rinsed
- 1 can of black beans drained and rinsed
- 1 can of chick peas drained and rinsed
- 1 can of black eyed peas drained and rinsed
- 1/2 cup of onion chopped
- 2 chopped tomatoes (or you can take the easy way out and buy canned petite cut tomatoes, just make sure to drain and rinse them well)
- 1/2 cup fresh parsley chopped
- 1/2 cup fresh cilantro chopped
- 2 cloves of fresh garlic chopped (garlic is a cancer fighter so I include it in everything I made and for recipes that call for it, I double the amount, but the choice is up to you.)
- 1 bottle of Italian dressing (not the creamy kind)
- Drain and rinsed the canned foods. Chop the veggies and hers.
- Mix everything together in a big bowl and cover or lid.
- Refrigerate at least 2 hours.
- Eat and be happy.
- Share this recipe with those you know would enjoy it.