I’m just stopping in to drop off another quick
and easy recipe that I’ve been making for quite some time now
It’s a dish that’s a huge hit with everyone
grown-ups and kids alike!
This one is from one that I learned from my great aunt
and after making it a few times,
while doing a bit of fine tuning and tweaking
with Mr. Foodie, I think we’ve got it right! 😉
Now it’s your turn to try it out
and let us know how you like it.
I have to be honest though,
you won’t be able to stop after one serving.
It’s that good.
So without further ado…
Aunt Adaline’s Panhandle Caviar
2 Cans Black-Eyed Peas, drained
2 Cans Shoepeg Corn, drained
2 Bell Peppers, chopped
3 Tomatoes, chopped (I like heirlooms)
½ Bunch Green Onions, sliced
4 cloves Garlic, minced
½ – ¾ Bottle Italian Dressing
(A whole bottle is too much)
First combine the peas, corn, peppers, tomatoes, onions, and garlic in a large bowl, then pour the dressing over the ingredients. Mix well. Cover then refrigerate for at least 2 hours, up to overnight.
Serve in bowl alone or as a side dish to a fantastic meal.
This is the perfect side dish for practically anything and it’s so easy to make.
It’s healthy too! We love it in the Foodie house, and we hope you enjoy it as well.
I can’t wait to share more of the meal that I made to go along with this dish.
Are you following our adventures on Instagram yet? FoodieFindsHome
If so leave your Instagram name in the comments,
along with your favorite summer dish!
Until Next Yum,
Foodie Finds Home
*Cooks Notes: If you don’t have shoepeg corn, a white sweet corn is the perfect substitute and it’s fine to use fresh corn off the cob. I do it all the time. I only use Shoepeg when I’m home and can get it. Another good substitution is homemade black-eyed peas, so if you have some left over use those instead of the can. Yum, yum, yum!