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Bulldog Caviar

Bulldog Caviar

Serves: 6

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2 (15-ounce) cans black-eyed peas, drained and rinsed
1 red bell pepper, seeded and finely chopped
1/2 cup drained roasted red peppers, finely chopped
1/2 cup chopped red onion
1/2 cup loosely packed chopped fresh cilantro or parsley
1 small tomato, diced
2 tablespoons white wine vinegar
1 tablespoon sugar
2 teaspoons brown mustard
2 cloves garlic, minced
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 cup extra-virgin olive oil


In a large bowl, gently stir together the black-eyed peas, red bell pepper, roasted red pepper, onion, cilantro and tomato.

In a small bowl, whisk together the vinegar, sugar, mustard, garlic, cumin and salt. Whisk in the olive oil and pour the dressing over the bean mixture. Mix well, cover and chill until ready to serve.


Per serving: 221 calories (percent of calories from fat, 40), 8 grams protein, 26 grams carbohydrates, 6 grams fiber, 10 grams fat (2 grams saturated), no cholesterol, 544 milligrams sodium.

About the recipe

Even if you're not a Georgia Bulldogs fan, this Bulldog Caviar is the perfect tailgate recipe for cheering on your team. Serve as a side dish or as a relish with flat bread or tortilla chips.

Enhance the red-and-black theme by substituting black beans for one of the cans of black-eyed peas.

Recipe courtesy of Chris Fletcher.