Cowboy Caviar

By kjarrett

scoop into a celery "boat" or Belgian endive leaf.

Ingredients

• 1 (15 ounce) can black-eyed peas, rinsed and drained,
• 4 scallions, thinly sliced
• 2 small shallots, sliced into think rings
• 1 green bell pepper, seeded and chopped
• 1 celery stalk, thinly sliced
• 1 plum tomato, chopped
• 3 TBL apple-cider vinegar
• 1/2 tsp cinnamon
• 1/2 tsp dried marjoram, crumbled
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp freshly ground pepper
• 2 - 4 dashes hot pepper sauce, or to taste

Preparation

Step 1

Combine the black-eyed peas, scallions, shallots, bell pepper, celery, tomato, vinegar, cinnamon, marjoram, thyme, sale, ground pepper, and pepper sauce in a medium bowl, toss well. Serve at once or cover and refrigerate up to 4 days.