Lower Alabama Caviar

By á-2512

Ingredients

• Dip:
• 4 (15-oz.) cans black-eyed peas, rinsed and drained
• 1 C each of green, red, and yellow bell peppers
• 1 C. onion
• 1 ½ C. cherry tomatoes, quartered
• 1 C freshly chopped parsley
• Dressing:
• ¾ C. balsamic vinegar
• ½ C. extra virgin olive oil
• ¼ C. sugar
• 2 tsp. salt
• 1 tsp. black pepper

Preparation

Step 1

Combine all dressing ingredients in a jar; cover tightly and shake to dissolve sugar. Set aside. Rinse and drain peas well. Place in a large glass bowl. Add remaining ingredients and dressing. Toss well. Refrigerate for at least 2 hrs. before serving.

Serve with tortilla chips.
Makes 20 servings. I usually half the recipe.