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Georgia Caviar

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  • 1 lb Dried black-eyed peas
  • 2 qt Water
  • 2 c Zesty Italian dressing
  • 2 c Diced green pepper
  • 1 1/2 c Finely chopped onion
  • 1/2 c Diced Jalapeno peppers
  • 1 Jar (2 ounces) sliced pimiento, drained
  • 1 tb Minced garlic Pepper to taste Tortilla chips


Soak peas in 2 quarts of water overnight. Drain peas and place in large saucepan. Add enough water to cover peas. Bring to boil; reduce to simmer and cook 40 minutes over medium flame. Drain. Pour Italian dressing over peas; cool. Combine next six ingredients and add to peas; toss. Refrigerate 24 hours. Serve at room temperature as a dip with tortilla chips. Makes 7 cups.
Salad variation: Place Georgia Caviar over avocado halves on bed of lettuce.
From Gemini's MASSIVE MealMaster collection at