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1 (15-ounce) can black-eyed peas
1 (15-ounce) can black beans
1 (8 1/2-ounce) can whole kernel corn
1 (2-ounce) jar diced pimentos
1/2 cup green peppers, diced
1/4 cup yellow onion, diced
1 teaspoon garlic salt
2 cups Italian salad dressing
Combine the peas, beans, corn, and pimentos in a colander and drain. Transfer to a medium-sized mixing bowl. Add the green peppers, onions, garlic salt, and dressing. Stir to incorporate the ingredients, cover, and marinate in the refrigerator for 24 hours. Drain the vegetable caviar before serving it as a side dish to your favorite barbecued meat.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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Other Recipes from this Episode
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