Camping Recipes

Southern Caviar


  • 2 cans black-eyed peas, rinsed and drained
  • 2 cloves garlic, whole
  • 1 medium onion, cut up
  • 1 tsp salt
  • 1 tsp pepper
  • 1/3 c parsley
  • 1/3 c olive oil
  • 4 tsp red wine vinegar


Put onion and garlic into food processor and pulse until chopped. Add 1/2 the peas to the food processor, and pulse on and off for about 30 seconds. Add all the other ingredients, pulsing to blend. Then add the rest of the peas and blend, but do not puree. Refrigerate overnight to allow flavors to blend. Garnish with chopped red onion and tomatoes, if desired. Serve with chips, crackers or toasted French bread.

Campfire Cafe Cookbook (TM)

Side Dishes

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