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  • 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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The recipe was originally published as Mississippi Caviar on

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