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.