South Georgia Caviar

Did I mention I LOVE Paula Deen? If not, you know now!! I think she's awesome in every way!! She's overcome so much and is such a gracious lady, what's not to love? Plus, she's the mom of two boys - I'm the mom of three boys, so I have a very special place in my heart for moms of boys!! Anyway, today I made her "South Georgia Caviar". I'm the member of a great new blog called My Girl Paula. I just joined, so next week will be my first post. We make recipes from Paula's books, etc. and then we all post them. I thought I'd jump the gun and show off my "caviar". It's a great alternative to salsa and it's really easy to make. You need to refrigerate it overnight (or about eight hours). If you are going to a cookout this weekend and need something fast to take, this would be a great recipe!!

I checked online and the recipe is printed on Paula's Food Network site, so I figured it was OK to post it here. It's also in her cookbook The Lady & Sons, Too!

Paula Deen's South Georgia Caviar

2 - 15 oz cans black-eyed peas, rinsed and drained

1 - 15 oz can whole kernel corn, rinsed and drained

1 - 10 oz can Ro-Tel tomatoes

2 cups chopped red bell pepper

1/2 cup chopped fresh jalapeno peppers (that's a little hot for us, I use about half which is maybe two peppers)

1/2 cup chopped onion

8 oz bottle Italian salad dressing (I use 1/2 a 16 oz bottle of Kraft Zesty Italian)

1 - 4 oz jar chopped pimentos, drained

Combine all ingredients in a large bowl, stir gently to combine and refrigerate overnight (about 8 hours). Serve with corn chips. This recipe will keep in the refrigerator for up to 2 weeks (but it won't last that long - I eat it by the spoonful!!).

I hope everyone has a happy and safe Memorial Day Weekend - enjoy!!