Best Mississippi Caviar Recipes

MISSISSIPPI CAVIAR

Mississippi Caviar image

Black-eyed peas, black beans, corn, tomatoes, onions and peppers in a zesty dressing. A cool salsa in the hot summer!

Provided by mailbelle

Categories Sauces

Time 2h15m

Yield 8 cups

Number Of Ingredients 14

Ingredients

1 (15 ounce) can black-eyed peas, drained
1 (15 ounce) can black beans, drained
1 (15 ounce) can whole kernel corn, drained
2 large tomatoes, seeded and diced
1 medium onion, diced
1 medium green bell pepper, diced
3 tablespoons minced garlic (about 8 cloves)
1/2 bunch cilantro, chopped (about 1/2 cup)
1 jalapeno pepper, seeded and finely chopped
1 lime, juice of
1 teaspoon italian seasoning
1 (2/3 ounce) package Italian salad dressing mix (such as Good Seasons)
1/2 cup extra-virgin olive oil
1/2 cup red wine vinegar

Steps:

Combine first 11 ingredients (peas through Italian seasoning) in a large bowl. Stir well.
Combine dressing mix, oil and vinegar. Pour over pea mixture. Stir well. Chill at least 2 hours.
Serve with tortilla chips. Makes about 8 cups.

Nutrition Facts : Calories 282.3, Fat 14.7, SaturatedFat 2.1, Sodium 344.4, Carbohydrate 32.1, Fiber 7.4, Sugar 3.7, Protein 8.3

MISSISSIPPI HOT CAVIAR

Mississippi Hot Caviar image

Different, delicious, DIABLO!

Provided by Kimber

Categories Appetizers and Snacks Dips and Spreads Recipes Bean Dip Recipes

Time 13h32m

Yield 15

Number Of Ingredients 7

Ingredients

3 (15 ounce) cans black-eyed peas
1 cup diced green chili peppers
¾ cup diced onion
¾ cup diced jalapeno chile pepper
¼ cup diced pimento peppers, drained
1 ½ teaspoons minced garlic
1 (16 ounce) bottle Italian-style salad dressing

Steps:

In a mixing bowl, combine the black-eyed peas, green chili pepper, onion, jalapeno pepper, pimento, garlic and Italian-style dressing. Chill the mixture overnight.

Nutrition Facts : Calories 158 calories, Carbohydrate 16.2 g, Fat 8.9 g, Fiber 3.2 g, Protein 4.4 g, SaturatedFat 1.5 g, Sodium 867.6 mg, Sugar 3 g

MISSISSIPPI TIPPAH COUNTY CAVIAR FOR A CROWD

Mississippi Tippah County Caviar for a Crowd image

Not-U-Know-Who's caviar for a crowd... the scale of the recipe found using Black-Eyed Peas if you google looking for an "eatery & café" recipe. There may be a café somewhere using B-E Peas for this "caviar" of the south, but not at the famous chain now come to my home town! This is surprisingly YUMMY and disgustingly healthful... and will be gone if taken to a large gathering covered dish. It is ALMOST addictive to nearly everyone who tries it. For all I know, folks in Mississippi might make this using Black-Eyed peas from a can... if so & this is desirable, use the googled recipe.

Provided by grantg

Categories Onions

Time 2h

Yield 4-5 quarts, 30 serving(s)

Number Of Ingredients 16

Ingredients

4 -5 lbs purple hull peas, fresh frozen (Bird's Eye)
1 cup pimiento, drained or 1 cup diced fresh pimiento
1/2 medium yellow bell pepper, seeded & diced
1/2 medium orange bell pepper, seeded & diced
1/2 medium red bell pepper, seeded & diced
8 scallions, chopped
4 -5 jalapeno peppers, seeded & diced (membranes also removed if lower heat is desired)
1 medium red onion, chopped (optional)
1 cup canola oil
1 cup white distilled vinegar
1/2 cup red wine vinegar
1/2 cup red wine (optional, but do not increase the RW Vinegar)
1/2 teaspoon garlic powder, to taste up to 1 t
1/2 teaspoon salt, to taste up to 1 t
1/2 teaspoon ground black pepper, to taste up to 1 t
1 tablespoon hot sauce, favorite of choice, up to 1 1/2 T

Steps:

In a large soup pot or dutch oven, bring the purple hull peas to a boil for 3 minutes, reduce to a simmer for 20 minutes, then drain & cover with cold water & ice to chill to stop cooking.
Prep and dice all the fresh vegetables & place them in a large mixing bowl. Add the drained pimientos. Drain the chilled purple hull peas & add to the bowl. Fold gently to mix all the vegetables into a colorful blend.
In a separate bowl or quart pitcher combine the oil, vinegars, red wine, seasonings, and hot sauce for the dressing. Whisk together until well blended and salt is dissolved.
Pour over the dressing over the vegetables and fold gently until blended and coated. Best served chilled for 4 hours, occasionally folding the vegetables in the dressing to marinate them uniformly.
Keeps well so can be made a day ahead & gets better the longer it marinates. Serve chilled or at room temp -- delicious either way. Probably will disappear quickly -- almost addictive once tried.
Note: Prep time does not include chilling time.
If desired, tri-color pepper mix can be all yellow or orange since red and green will still be in mix for a colorful presentation.

Nutrition Facts : Calories 278.9, Fat 8.1, SaturatedFat 0.7, Sodium 77, Carbohydrate 37.7, Fiber 6.8, Sugar 4.8, Protein 14.5

MISSISSIPPI CAVIAR

Mississippi Caviar image

Got this recipe many years ago from a friend. It's great for parties because it makes a lot and not many people bring this type of dish.

Provided by Linda Scharek

Categories Vegetable Appetizers

Time 15m

Number Of Ingredients 7

Ingredients

3/4 c chopped onion
1 c chopped green pepper
1/4 c diced pimiento
hot pepper sauce to taste
1-1/2 Tbsp chopped garlic or garlic salt
3 can(s) black eyed peas (rinsed and drained)
1 bottle italian dressing (fat free works real good)

Steps:

1. Mix and marinate overnite. Drain well before serving. Serve with Tostido Chips. Makes a lot
2. NOTE: Original recipe called for 3/4 cups hot pepper, but that really made it hot. If you love HOT, add extra hot sauce

MISSISSIPPI CAVIAR

Mississippi Caviar image

This recipe was given to me by a young lady at work named Jody. She brought it in for a snack with tortilla chips. Several of us thought this would be spectacular over field greens and grilled chicken breast. It has a different taste, and we all enjoyed it. I think you could add peppers to kick it up abit with no problems.

Provided by Michelle S.

Categories Peppers

Time 20m

Yield 10-12 serving(s)

Number Of Ingredients 10

Ingredients

1 green pepper, finely chopped
1 red pepper, finely chopped
1 orange bell pepper, finely chopped
1 yellow pepper, finely chopped
2 bunches green onions, chopped
2 tomatoes, chopped in small pieces
2 avocados, peeled and finely chopped
2 cans black-eyed peas, rinsed and drained
1 bunch cilantro, chopped
1 (8 ounce) bottle Wishbone Italian salad dressing

Steps:

Mix all together.
Let sit at least 2 hours before serving.

Nutrition Facts : Calories 158.6, Fat 12.6, SaturatedFat 1.9, Sodium 385.8, Carbohydrate 12.2, Fiber 4.5, Sugar 4.2, Protein 2.2

MISSISSIPPI CAVIAR

Mississippi Caviar image

A friend of ours had a gathering around the fourth of July and one of their friends brought this dip recipe over to share! It was amazing! I could not stay away from the bowl! I know the title sounds strange but OH my goodness it is so yummy to eat! I hope you enjoy it as much as I do!

Provided by Casi Williams

Categories Other Appetizers

Time 20m

Number Of Ingredients 6

Ingredients

1 can(s) blackeyed peas (drained)
1 can(s) chopped black olives
1 bottle italian dressing (zesty is great)
2 bunch chopped green scallions
2 tomatoes chopped
1 jar(s) roasted red peppers (drained and chopped) ( optional )

Steps:

1. Mix togther well and Marinate OVERNIGHT!
2. Serve with Tortilla chips and ENJOY!!!!!!

MISSISSIPPI CAVIAR

Mississippi Caviar image

I got this recipe from my sister who changed it up a bit to suit our liking. Always a hit at family affairs! Serve with tortilla chips. The longer its sits, the spicier it will get.

Provided by lck5002

Categories Salad Beans Black Bean Salad Recipes

Time 15m

Yield 6

Number Of Ingredients 10

Ingredients

1 (15.25 ounce) can whole kernel corn, drained
1 (15 ounce) can black beans, rinsed and drained
1 (10 ounce) can diced tomatoes and green chilies, drained
1 avocado, cut into 1/2-inch chunks
1 roma (plum) tomato, chopped - or more to taste
1 small red onion, chopped
3 tablespoons pickled jalapeno pepper rings, finely minced
½ cup Italian-style salad dressing, or more to taste
salt and black pepper to taste
hot pepper sauce to taste

Steps:

In a large bowl, lightly stir together the corn, black beans, canned tomatoes with chilies, avocado, roma tomato, onion, jalapenos, and salad dressing until well combined. Sprinkle with salt, pepper, and hot pepper sauce to taste. Refrigerate until serving.

Nutrition Facts : Calories 183.6 calories, Carbohydrate 21.9 g, Fat 11.2 g, Fiber 4.4 g, Protein 3.2 g, SaturatedFat 1.7 g, Sodium 762.6 mg, Sugar 5.1 g

MISSISSIPPI CAVIAR

MISSISSIPPI CAVIAR image

Categories Bean Vegetable Appetizer

Yield 8 cups

Number Of Ingredients 14

Ingredients

1 (15-ounce)can black-eyed peas, drained and rinsed
1 (15-ounce)can black beans; drained and rinsed
1 (15-ounce)can whole kernel corn, drained
2 Large tomatoes, seeded and diced
1 Medium onion, diced
1 Medium green bell pepper, diced
3 Tablespoons miced garlic(about 8 cloves)
1/2 Bunch cilantro, chopped(about 1/2 cup)
1 Jalepen`o pepper, seeded and finely chopped
1 to 2 Tablespoons fresh lime juice
1 Teaspoon Italian seasoning
1 (7-ounce)package dry Italian dressing mix
1/2 Cup extra-virgin olive oil
1/2 Cup vinegar

Steps:

1. Combine first 11 ingredients(peas through seasoning) in a large bowl. Stir well. 2. Combine dressing mix, oil and vinegar. Pour over pea mixture. Stir well. Chill at least 2 hours. Serve with tortilla chips.

MISSISSIPPI CAVIAR

Mississippi Caviar image

This bean-based salsa is a hit at parties.

Provided by @MakeItYours

Number Of Ingredients 14

Ingredients

1 can black-eye peas (15-ounce), drained
1 can black beans (15-ounce), drained
1 can whole kernel corn (15-ounce), drained
2 large tomatoes, seeded and diced
1 medium onion, diced
1 medium green bell pepper, diced
3 tablespoons minced garlic (about 8 cloves)
1/2 bunch cilantro, chopped (about 1/2 cup)
1 jalapeño pepper, seeded and finely chopped
Juice of 1 lime
1 teaspoon Italian seasoning
1 package (.7-ounce) dry Italian dressing mix (such as Good Seasons)
1/2 cup extra-virgin olive oil
1/2 cup vinegar

Steps:

Combine first 11 ingredients (peas through seasoning) in a large bowl. Stir well.
Combine dressing mix, oil and vinegar. Pour over pea mixture. Stir well. Chill at least 2 hours. Serve with tortilla chips.
Recipe by Patricia Griffith.

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