Carolina Caviar (or Georgia or Texas Caviar)
A marinated mix of beans and field peas, fresh veggies, cilantro, and zesty Italian dressing are the signature ingredients of this Carolina caviar recipe. Depending on where you grew up, the name of this simple dip varies.
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Servings: 12
Equipment
- dry measuring cups
- measuring spoons
- liquid measuring cup
- can opener
- strainer
- medium saucepan
- whisk
- mixing bowl set
Ingredients
- 1 cup dried conch peas (such as Marsh Hen Mill), soaked overnight
- 2 teaspoon kosher salt
- 1 red bell pepper
- ½ medium-size red onion
- 2 cloves garlic
- 1 jalapeño
- ⅔ cup Italian salad dressing
- 2 tablespoon apple cider vinegar (or use red wine vinegar or white wine vinegar)
- 1 tablespoon olive oil
- 1 teaspoon granulated sugar
- 1 (15.5-ounce) can black beans, drained and rinsed
- 1 (15.25-ounce) can whole kernel corn, drained
- ¼ cup chopped fresh cilantro
- Kosher salt and freshly ground pepper to taste
- Tortilla chips
Instructions
- Drain the soaked peas and place in a medium saucepan with plenty of water to cover. Add 2 teaspoons salt. Bring to a boil and cook for 1 hour, adding more water if necessary. Drain and let cool.
- Finely dice the bell pepper and red onion. Mince the garlic and jalapeño.
- Whisk together the Italian dressing, red wine vinegar, olive oil, and sugar in a medium bowl.
- Combine the chopped vegetables, cooked conch peas, black beans, corn, cilantro, and dressing in a large bowl. Stir to combine. Serve right away at room temperature or refrigerate until ready to serve. Serve with tortilla chips.