Field Pea Caviar

This colorful creation is a summertime staple.

Field Pea Caviar
Makes 8 to 10 servings
  • ½ pound dried field peas*, cooked
  • 2 cups fresh multicolored corn kernels (about 3 ears)
  • ½ cup diced red onion
  • ½ cup diced red bell pepper
  • ½ cup diced green bell pepper
  • ½ cup chopped fresh green onion
  • ¼ cup seeded and diced jalapeño
  • ¼ cup chopped fresh cilantro
  • 1½ teaspoons lime zest
  • ¼ cup fresh lime juice
  • ¼ cup olive oil
  • 2 teaspoons kosher salt
  • Pita chips and sliced cucumbers, to serve
  1. In a large bowl, combine cooked peas, corn, onion, bell peppers, green onion, jalapeño, cilantro, lime zest and juice, oil, and salt. Stir well to combine. Cover and refrigerate for at least 1 hour before serving. Serve with pita chips and cucumbers.
*We used Camellia Brand.