Dixie Caviar Cups

• 1 (15.8-oz.) can black-eyed peas, rinsed and drained
• 1 cup frozen whole kernel corn
• 1 medium-size plum tomato, seeded and finely chopped
• 1/2 medium-size green bell pepper, finely chopped
• 1/2 small sweet onion, finely chopped
• 2 green onions, sliced
• 1 jalapeno pepper, seeded and minced*
• 1 garlic clove, minced
• 1/2 cup Italian dressing
• 2 tablespoons chopped fresh cilantro
• 30 Belgian endive leaves (about 3 bunches)
• 1/2 cup sour cream

1. Combine first 9 ingredients in a large zip-top plastic freezer bag. Seal bag, and chill 24 hours; drain.
2. Spoon mixture into a bowl; stir in cilantro. Spoon about 1 rounded Tbsp. mixture into each endive leaf. Dollop with sour cream.
3. *2 1/4 tsp. finely chopped pickled jalapeno peppers may be substituted.
4. Note: For testing purposes only, we used Bush's Blackeye Peas.

blackeyed peas, kernel corn, tomato, green bell pepper, sweet onion, green onions, pepper, garlic, italian dressing, fresh cilantro, endive, sour cream

Taken from www.myrecipes.com/recipe/dixie-caviar-cups (may not work)