L.a. (Lower Alabama) Caviar
- Ready In:
- 25mins
- Ingredients:
- 11
- Serves:
-
20
ingredients
- 177.44 ml balsamic vinegar
- 118.29 ml olive oil
- 59.14 ml sugar
- 9.85 ml salt
- 4.92 ml pepper
- 4 (1700.97 g) can black-eyed peas, rinsed and drained
- 236.59 ml chopped green bell pepper
- 236.59 ml chopped yellow bell pepper
- 236.59 ml chopped red bell pepper
- 236.59 ml chopped red onion
- 354.88 ml cherry tomatoes, quartered
directions
- Combine all dressing ingredients in a jar; cover tightly, and shake vigourously to dissolve sugar. Set aside. (sometimes I do this, sometimes I'm lazy)
- In a large bowl combine peas, bell peppers, onions, and tomatoes. Pour dressing over top and toss well.
- Refrigerate for at least 2hr before serving.
- Serve with chips (I recommend Tostito's scoops), saltines, or I've even seen people eat this with a spoon.
- NOTE: You don't have to use all the different bell peppers. This is just for color appeal. Also, you don't have to use cherry tomatoes. You can use grape tomatoes or if you're feeling really lazy, just dice a regular tomato. There's really no wrong way to make this.
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