Redneck Caviar

We are always up for an appetizer at our house to hold us over, especially while we are grilling out in the summer or watching a football game in the fall. This Redneck Caviar is one of my favorites because I usually have most of the ingredients readily available and waiting in my pantry and refrigerator.

I made this bowl with just black eyed peas, but I often use substitute one can of the black eyed peas for one can of black beans. I rinse my canned beans and corn to ensure a better texture in the final product. For this dip I used canned goods from a family owned company, Goode foods. They’re available in my local Kroger store and 1300 others around the country.

I have another dip recipe that’s similar called Cowboy Caviar. We love it too, but it doesn’t include Rotel and I use only black beans. If you’re not a fan of tomatoes and black eyed peas make sure to give it a try for an equally delicious snacking option.

Although I use fresh chopped cilantro in my recipe, you can definitely substitute it for 1 to 2 tablespoons of dried cilantro or leave it out of the dip for those who don’t enjoy the unique flavor of cilantro.

I love adding dried cumin and lime juice to my Redneck Caviar to give it a southwestern flavor and serving it with lime flavored tortilla chips, but it’s delicious without the addition of the southwestern flavor and with plain tortilla chips.

This Redneck Caviar is amazing as a burrito filling or in a burrito bowl, on top of a Grilled Chicken Salad, and served in a Southwestern Chicken Wrap. No matter how I serve it or where I take this delicious dip, I always have multiple requests for the recipe.

I hope that you’ll try this recipe today and leave a comment below. Also, for daily updates please follow @lifeabovethecafe on Instagram, Facebook, and Pinterest using the social media links found on this page.

Ingredients:

• 2 cans of black eyed peas or substitute one can for black beans
• 1 can of yellow corn
• 1 can of mild or medium Rotel
• 1 medium yellow, red, or orange bell pepper, diced
• 1 large jalapeno, diced
• 1/2 of a purple onion, diced
• 1/4 cup of chopped cilantro
• juice of 1 small lime
• 1/2 – 1 tsp. of dried cumin (optional)
• 1/2 tsp. of salt
• 1/4 tsp. of black pepper
• 1 Tbsp. of granulated sugar
• 1 Tbsp. of buffalo sauce (optional)
• 1/4 cup of red or white vinegar
• 1/4 cup of vegetable oil

Directions:

Wash and dice the bell pepper, jalapeno, onion, and cilantro.  I dice my bell pepper and onions in a 1/4 inch size and the jalapenos much smaller.  If you prefer a less spicy dip remove all seeds and veins from the jalapenos and omit the buffalo sauce.

Drain the canned beans and rinse them before adding to a large bowl.  Substitute one can of the black eyed peas for one can of black beans if preferred.  Add the drained can of corn, diced bell pepper, jalapeno, onion, and cilantro to the bowl along with a can of Rotel (don’t drain the Rotel).

Add all of the seasonings, sugar, buffalo sauce if using, lime juice, vinegar and oil, to the bowl and stir the mixture gently without smashing the beans.  Refrigerate for 1 to 2 hours for the best flavor.  Serving suggestions above.

 

 

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