Southern Caviar

Adapted from a recipe from Beth Tyler

Ingredients

• 2 cans black eye peas, drained (seasoned, not low fat)
• 1 can shoe peg corn, drained
• 1 can rotel
• 1 bell pepper, chopped (red, orange or yellow)
• 1 tomatoes, chopped
• 12 scallions, chopped (2 bunches)
• 1/4 cup sugar
• 1/4 cup corn oil
• 1/4 cup balsamic vinegar

Instructions

1. Mix all ingredients.
2. Refrigerate over night.

Notes

Serve with Tostidos Scoops tortilla chips.