Mississippi Caviar

Kitchen Tested
  • Yield 8 cups
  • Prep 10 mins
  • Cook 0 mins

This bean-based salsa is a hit at parties.

Mark Boughton Photography / styling by Teresa Blackburn

With its sprightly, fresh taste, this salsa is perfect with chips or as a side to chicken, beef or eggs.


1 can black-eye peas (15-ounce), drained
1 can black beans (15-ounce), drained
1 can whole kernel corn (15-ounce), drained
2 large tomatoes, seeded and diced
1 medium onion, diced
1 medium green bell pepper, diced
3 tablespoons minced garlic (about 8 cloves)
1/2 bunch cilantro, chopped (about 1/2 cup)
1 jalapeño pepper, seeded and finely chopped
Juice of 1 lime
1 teaspoon Italian seasoning
1 package (.7-ounce) dry Italian dressing mix (such as Good Seasons)
1/2 cup extra-virgin olive oil
1/2 cup vinegar


  1. Combine first 11 ingredients (peas through seasoning) in a large bowl. Stir well.
  2. Combine dressing mix, oil and vinegar. Pour over pea mixture. Stir well. Chill at least 2 hours. Serve with tortilla chips.

Recipe by Patricia Griffith.



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