Recipe: Easy Mississippi Caviar

Here in the South, we eat caviar all the time. It goes great with fried chicken or fish, you can toss it on top of a salad, it's even delicious as a dip at game-day parties.


If you're traveling through the south, you may hear names like cowboy caviar (Texas), Texas caviar (Texas), bulldog caviar (Georgia) and LA caviar (lower Alabama).


Confused about why anyone would eat so much caviar? I was too when I first moved to the south and saw "Mississippi caviar" on a menu. Until I found out what Mississippi caviar really was, I avoided it.


Turns out, Mississippi caviar (or any other southern state's caviar) has nothing to do with fish eggs. It's a delicious--and healthy--mixture of beans and vegetables.


Now, depending on which state you're in, whose house you're at, or which restaurant you're ordering from, you'll get all different combinations of "caviar." Similar to something like coleslaw, you'll learn which ones are your favorite.


For today, I'm sharing a super easy version of Mississippi caviar that is made with just a few ingredients that are always in my pantry. It uses just one kind of bean and no oil. As with all recipes, feel free to add to it and make it your own!


Easy Mississippi Caviar

Mississippi caviar (on the right) pairs well with almost anything. Here it's pictured with pork chops and coleslaw.

Ingredients:


1 16-oz. can of black-eyed peas, drained and rinsed well (I prefer Bush's beans)

1 green onion

1 tomato

1/2 tsp. garlic powder

1/2 tsp. onion powder

salt and pepper to taste


Directions:


Add all ingredients into a bowl and stir to combine. Let sit in the fridge for at least a half hour to let flavors combine.

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