Georgia Caviar

Country music group Little Big Town's Kimberly Schlapman shares her recipe for this blend of black-eyed peas, Mexican corn, onions and peppers.
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Yield: 4-6 servings


  • ½ cup sugar
  • ½ cup vinegar
  • ½ cup oil
  • 3 cans black-eyed peas, drained and rinsed
  • 1 can niblet corn (Mexicorn), drained and rinsed
  • 1 medium onion, chopped
  • 2 green bell peppers, chopped
  • 1 red bell pepper, chopped


In a small pot, heat the sugar and vinegar. Once the sugar dissolves, remove from heat and add the oil. Mix well. In a bowl, mix the remaining ingredients and toss with dressing. Place in fridge until ready to eat.

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