Tennessee Caviar

I cannot remember a summer growing up when we didn’t eat this dip. “Tennessee Caviar”, as we’ve termed it, is a staple at Dunnavant/Becker/Bruce summers by the pool. This recipe makes so much, so make sure to share with your friends! I think I could eat it by the spoonful, but most would probably prefer it on a tortilla chip.

What you need:

  • 2 cans black beans
  • 1 can mexicorn
  • 1 can shoepeg corn
  • 1 can black eyed peas
  • 1 can rotel
  • 1 can petite diced tomatoes
  • 1 16oz bottle of light Wishbone Italian Dressing

What to do:

  1. Drain and rinse the beans, corn, and peas
  2. Combine all ingredients and refrigerate until chilled.
  3. Enjoy with tortilla chips.

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