Have you ever gone to a party or reception where the host serves Texas caviar? Or Georgia caviar? Or Tennessee caviar? Or pick-your-Southern-state caviar? It’s all based around black-eyed peas, but what you add to it is what makes it different.
Texas’ has the jalapeños and cilantro, which makes sense. Tennessee’s – according to Southern Living – has corn and picante sauce (which isn’t what I think of when it comes to TN). Georgia’s has Italian dressing (huh?). Mississippi’s includes black beans. A little curious.
So.
I decided to make Alabama caviar, with the things I think of for Alabama. Well, things that would make sense. You know…tomatoes, okra, mayonnaise rather than dressing…
Ingredients:
2 cups black eyed peas, cooked and cooled (or you can cheat – me too! – and use canned)
2 tomatoes that have been cored and seeded – dice those
1 medium-size onion (Vidalia is best), chopped
8 pods pickled okra, chopped
1/4 cup mayonnaise
salt and pepper
Directions:
Combine all ingredients, but add s&p and mayonnaise (you will probably use the whole 1/4 cup but start with about half that and add to your liking) last. The great thing is that it’s a little better the next day, after being in the refrigerator all night. Yum.