Recipe courtesy of Kardea Brown

Gullah Caviar

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  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 6 to 8 servings
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1/4 cup red wine vinegar

1 tablespoon sugar 

1/2 teaspoon dried oregano 

2 to 3 dashes hot sauce 

1/2 cup vegetable oil 

Two 15-ounce cans black-eyed peas, rinsed and drained 

One 4-ounce jar diced pimentos, drained 

1 cup fresh or thawed frozen corn kernels

2 cloves garlic, minced 

1 small red onion, finely diced 

1 green bell pepper, finely diced 

1 bunch fresh cilantro, chopped 

Kosher salt and freshly ground black pepper


  1. Whisk together the vinegar, sugar, oregano and hot sauce in a large bowl. Drizzle in the oil while whisking. Add the peas, pimentos, corn, garlic, onion, bell pepper and cilantro to the dressing; season with salt and pepper. Toss until everything is coated. The salad can be served immediately, but is better if it sits for a few hours or overnight.