Food and Recipes Recipes Bulldog Caviar 5.0 (1) 1 Review 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. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Updated on April 13, 2022 Print Share Share Tweet Pin Email 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 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. 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. Print