Lower Alabama Caviar
By á-2512
Rate this recipe
0/5
(0 Votes)
0 Picture
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
Details
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.
Review this recipe