Recipe courtesy of Kimberly Schlapman

Georgia Caviar

  • Level: Easy
  • Total: 15 min
  • Prep: 10 min
  • Cook: 5 min
  • Yield: 4 to 6 servings
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1/2 cup sugar

1/2 cup vinegar

1/2 cup oil

3 cans black-eyed peas, drained and rinsed

1 can niblet corn, such as Green Giant Mexicorn, drained and rinsed

2 green bell peppers, chopped

1 medium onion, chopped

1 red bell pepper, chopped


  1. In a small pot, heat the sugar and vinegar. Once the sugar dissolves, remove from the heat and add the oil. Mix well. 
  2. In a bowl, mix the black-eyed peas, corn, green bell peppers, onions and red bell peppers and toss with the dressing. Place in the fridge until ready to eat.

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