Celebrity Chef: Red Neck Caviar

2 cans Black Eye Peas, wash & drain
1 red bell pepper, diced
1 green bell pepper, diced
1 rib celery, diced
1 small red onion, diced
1 small bag shoepeg corn
1 1/2 cups Italian with basil & Romano dressing
1 1/2 cups salsa
1 tsp, black pepper
1 tsp salt

Optional: jalepeño pepper to taste

Mix all ingredients and refrigerate at least 4 hours or longer. before serving.

Serve with Tostitos scoops.

This recipe can be used as a black eye pea salad, omit the salsa and add additionaldressing.

Comments are posted from viewers like you and do not always reflect the views of this station.
powered by Disqus
WSWG TV 107 2nd Ave S.W. Moultrie Ga. 31768
Copyright © 2002-2015 - Designed by Gray Digital Media - Powered by Clickability 133367508 - wctv.tv/a?a=133367508
Gray Television, Inc.