Oklahoma Caviar most often refers to a salsa-type dish featuring beans, corn and diced tomatoes. It is typically served as a dip accompanied by tortilla chips or crackers.
Oklahoma Caviar is not truly a caviar, which is typically a reference to salt-cured, unfertilized fish eggs, or roe. Rather, the name Oklahoma Caviar is a humorous and satirical take on what is often associated with an opulent indulgence of the upper-class.
As opposed to its costly namesake, Oklahoma Caviar consists of largely inexpensive and readily available ingredients. Recipes generally call for equal parts beans, corn and diced tomatoes mixed with garlic, onions, peppers and Italian dressing. Though this is the general formula, countless variations can be found. Black eyed peas are often called for as the beans, though black beans can be found either in place of or in addition to black eyed peas. Additionally, though corn is often found in recipes, hominy is sometimes used as well.
One popular recipe for Oklahoma Caviar contains two 16-ounce cans black-eyed peas, drained; two 16-ounce cans hominy; 2 medium tomatoes, chopped; 1 medium green bell pepper, chopped; 2 medium jalapeno peppers, chopped; 1 1?4 cups onions, chopped; 1 teaspoon sugar; 2 cloves of garlic, chopped,;1 tablespoon parsley flakes; and one 16-ounce bottle Italian dressing. Mix all ingredients and refrigerate overnight. Serve with tortilla chips.