This simple fresh vegetable recipe is great to keep on hand because it can be used so many different ways. Known as Charleston Caviar, is the perfect way to use fresh veggies from the garden, if you have have enough. (I wish I did!) It requires no cooking, it’s too hot too cook.
You just chop, marinate and serve!
Not sure how the name Charleston Caviar came about it. I’ve heard it referred to as Texas and Cowboy Caviar as well. I say use whatever city where you are located for the name. It’s best served with Fritos or Tostitos scoops, but you can use is various ways, like served over fresh fish, or as a side with a marinated pork tenderloin.
Charleston Caviar
1 quarts cherry tomatoes, diced
3 Bell peppers, diced (use red, orange, green for color)
1/2 red onion, diced
3 ears fresh corn, straight form the cob!
1/2 can Hominy, rinsed
1/2 bottle Italian dressing or Garlic Expressions
Optional: Black eyed peas (Rinse well, 1/2 a can), chopped spring onions
So what is hominy? It’s grits, and you can find it with the canned vegetables. A little goes along way, but it does add a bright color to the dish. They are very filling,a half a can is plenty.
Use this chopper to save time! The best part of this recipe is you can make it your own. Throw in veggies from the garden or that you have on hand. This blue and white splatter bowl is perfect for mixing and serving.
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