Redneck Caviar

 

Ingredients

    Dip Ingredients

• 1 1/2 cups of cooked fresh white acre peas (a good substitute is a 15oz can of drained and rinsed black- eyed peas)
• 15oz can of drained and rinsed black beans
• 1 1/2 cups of finely chopped tomatoes
• 1 1/2 cups of fresh corn kernels( or a 15oz can of drained and rinsed corn)
• 1/2 cup of finely diced Vidalia onion
• 1 finely diced medium red bell pepper
• 1 finely diced medium green bell pepper
• 1 finely diced medium yellow bell pepper
• 2 jalapenos ( seeds removed and finely diced)
• 1/2 cup of finely diced cilantro or parsley
• 1 avocado ( seeded and chopped)

    Dressing Ingredients

• 4 tablespoons of fresh lime juice
• 1 tablespoon of red wine vinegar 
• 2 cloves of garlic (grated)
• 4 tablespoons of extra virgin olive oil
• 1 teaspoon of kosher salt
• 1/4 teaspoon of ground black pepper       

Directions

    1. Add all dip ingredients except the avocado to a large colander to drain. When the mixture has              finished draining, add all ingredients to a large bowl and mix to combine.
    2. Combine the dressing ingredients in a mason jar and shake well. Add to the dip and mix well

    3. Just before serving, add the avocado, taste and add additional salt and pepper if needed, and                combine. Serve cold or at room temperature.

    4. Store this dish tightly covered in the refrigerator for up to four days. Leftovers are delicious and          even better the next day. Do not freeze

Source — Grits and Pinecones
Prepared by Tucker Tedeton
Louisiana Anthology
April 2, 2024