I had some of my Blue Star Mom friends over last night for us to discuss our latest projects. The meeting started late enough that I knew everyone would have already eaten supper, but I wanted to have some sort of snack for them. I settled on Texas Caviar and sun tea. The "caviar" recipe is actually Paula Deen's recipe for South Georgia Caviar, but I changed the name. I can't be making South Georgia Caviar if I live in Texas. :)
They enjoyed the "caviar" and sun tea and we all enjoyed the conversation. We had a really good time just visiting and they stayed pretty late. I feel sorry for the ones who had to get up early and get to work this morning.
Two 15 ounce cans black-eyed peas, drained
One 15 ounce can whole kernel corn, drained
One 10 ounce can Ro-Tel tomatoes
2 cups chopped red bell pepper
1/2 cup chopped fresh jalapeño peppers
1/2 cup chopped onion
One 8 ounce bottle Italian salad dressing
One 4 ounce jar chopped pimentos, drained
Combine all the ingredients in a large bowl, stir gently to combine and refrigerate overnight. Serve with corn chips. This recipe will keep in the refrigerator for up to 2 weeks.
Sun Tea: One Gallon
3 family size tea bags (I prefer Luzianne. It makes the best iced tea)
Place tea bags in gallon jar filled with water.
Cap jar loosely
Place in sunshine
Steep 3-4 hours
Remove tea bags
Refrigerate within 1 hour