We’ve got a rainy rainy rainy Labor Day Weekend* happening here. So I made Black Eyed Pea Relish while listening to the weather radio tell me all about the various watches and warnings. Want some?
Also known as: Alabama Caviar, Black Eyed Pea Salad, Black Eyed Pea Dip
For the dressing you’ll need:
6 T. balsamic vinegar
1/4 c. olive oil
2 T. sugar
1 t. salt
1/2 t. black pepper
Whisk all that together in a 12 cup (ish) container with a lid until the sugar is dissolved.
Add:
2 cans (or four cups) of prepared black eyed peas, rinsed and drained
1.5 cups of chopped bell pepper, I’ve got red, yellow and green pictured, but I tend to use all green since that’s what I grow
half a purple onion, diced – about 1/2 c.
half a pint of cherry tomatoes, halved
Toss the veggies and dressing together, put on the top and refrigerate it overnight. Don’t bother tasting until it’s been in there at least four hours. Serve with saltines.
I’ve seen this with corn. As much as I like corn, it’s better without. I’ve also seen it served with tortilla chips. That’s just wrong.
*Lee is a Depression but it’s still going to rain forever.
Yummmmm!
No way! I was going to look for a black eyed pea recipe today! Perfect timing 🙂
I’ve heard it called Texas Caviar all my life, but since I’m not too fond of the time I lived in Texas, I’ll start calling it Alabama Caviar instead now. Regardless of the name, it’s DELICIOUS!
Greeat way to pass the rainy day……mmmmm looks so good and fresh
Yummy! I’ve got to make this.