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Mississippi Caviar
Pairs well with the
Cantina Mesa BUIO
Ingredients
- 1 ½ cups cooked black-eyed peas
- 1 bell pepper (any color), diced
- ½ cup red or yellow onion, diced
- 2 jalapeno peppers, membranes and seeds removed, finely chopped
- ½ oz jar pimientos, drained
For the Italian salad dressing:
- 2 garlic cloves, grated
- 2 tsp sugar or honey
- 2 tsp dijon mustard
- ½ tsp red pepper flakes
- ¼ cup red or white wine vinegar
- 3/4 cup olive oil
- ¼ cup fresh basil, finely chopped
- 1 tsp fresh oregano, finely chopped
- Salt and pepper to taste
Instructions
- Add all the ingredients to a jar with a tight-fitting lid.
- Shake vigorously to blend.
- Mix the rest of the ingredients with the dressing.
- Store leftover dressing in the refrigerator for 3-4 days, and shake well before serving.
- Serve with your favorite cracker or mixed greens.