Bulldog Caviar

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This colorful, tailgate-ready dip—named for the University of Georgia's four-legged mascot—is a bandwagon every sports fan will want to hop on.

Bulldog Caviar
Photo: Jennifer Causey, Prop Stylist: Lindsey Lower, Food Stylist: Torie Cox
Active Time:
15 mins
Total Time:
4 hrs 15 mins
Yield:
12 serves

Ingredients

  • 1/2 cup rice vinegar

  • 1/2 cup extra-virgin olive oil

  • 2 tablespoons granulated sugar

  • 3/4 teaspoon table salt

  • 1/2 teaspoon garlic powder

  • 2 (15-oz.) cans black beans, drained and rinsed

  • 2 (15-oz.) cans black-eyed peas, drained and rinsed

  • 2 cups fresh corn kernels, or 1 (15-oz.) can white corn, drained and rinsed

  • 2 red bell peppers, chopped

  • 2 jalapeño chiles, seeded and finely chopped

  • 1 small red onion, finely chopped

  • 1/4 cup thinly sliced scallions (green and white parts only) (about 2 scallions)

  • Tortilla chips

Directions

  1. Whisk together rice vinegar, oil, sugar, salt, and garlic powder in a medium saucepan over medium. Bring to a boil, stirring constantly. Remove from heat; cool 20 minutes.

  2. Combine black beans, black-eyed peas, corn, bell peppers, jalapeños, onion, and scallions in a large bowl. Pour dressing over bean mixture, and toss to combine. Refrigerate 4 hours before serving. Serve with tortilla chips.

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