Everyone with an epicurean eye (and set of buds) knows that caviar is a pricey, fish egg, spread for crackers and toasted bread. But in the south, there is not a huge availability for such a product. Thus the reason for “Georgia caviar” or “southern style caviar.” Made with: 2 cans Black Beans (rinsed & drained) 2 cans Black-eye Peas (drained) 2 cans White Shoepeg Corn (drained) 2 cans Rotel (I use 1 Original & 1 Mexican) 1 bunch Green Onions (chopped) 1 bell pepper (chopped) 8 oz. Italian Dressing (more or less according to taste) You simply mix all ingredients and add Italian dressing. Then you will want to mix all together. Georgia caviar is best if made the night before and then served with tortilla chips or Frito scoops.
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