Scarlett's Caviar

This salsa-ish dip is perfect for hot summer days. The best part is that it is FULL of yummy fresh veggies and is soooo easy. AND it only gets better the longer it sits in the fridge... only problem is that it usually doesn't last that long because everyone devours it. If you aren't a black eyed pea fan you can substitute black beans for a more traditional salsa. Personally, Ilove the black eyed peas in it. Great on tortilla chips or on tacos or nachos. This recipe just screams Georgia in the summer. 

Scarlett's Caviar:

• 1 (15.5 oz) can of black eyed peas (drained and thoroughly rinsed)
• 1 (11 oz) can of white or yellow corn (your preference, I use yellow)
• 1 (10 oz) can of tomatoes with green chiles
• 2 medium sized tomatoes 
• 1 green bell pepper
• 1 bunch green onions

• 8 oz Italian salad dressing (less if you want a chunkier salsa)
• 1 tbsp garlic powder
• 1 tbsp cilantro

Drain and rinse the black eyed peas well. Also drain corn and canned tomatoes. Finely chop pepper and onions (or put in food processor). Dice tomatoes. mix veggies well. Add salad dressing and seasonings. Refrigerate or enjoy!