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LA (Lower Alabama) Caviar


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  • 3/4 cup balsamic vinegar
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup granulated sugar (or splenda)
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 4 (15-oz.) cans black-eyed peas, rinsed and drained
  • 1 can rotel tomates with green chilies or habaneros
  • 1 cup each chopped green, red, and yellow bell pepper
  • 1 cup chopped red onion
  • 1 cup finely chopped fresh parsley
  • Saltine crackers or tortilla chips, optional


Servings 20


Step 1

1. Make dressing by combining vinegar, oil, sugar, salt and pepper in a jar. Cover and shake jar vigorously to dissolve sugar.

2. Place black-eyed peas in a large glass bowl. Add tomatoes, bell peppers, onion, and parsley.

3. Pour dressing over pea mixture toss well to combine. Cover and refrigerate 2 hours to overnight.

4. Serve as a side dish or with crackers or tortilla chips as an appetizer.

Per serving(based on 25): 115 calories; 4.5g fat; 0.5g saturated fat; no cholesterol; 3g protein; 15g carbohydrate; 4g sugar; 3g fiber; 330mg sodium; 20mg calcium.


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