Lulu's Lower Alabama Caviar
"Here's a recipe for the famous dip served at Lulu Buffett's restaurant in Mobile and Gulf Shores,Alabama. I found the recipe online somehow, and I'm really glad I did. It tastes fantastic and is really simple to make."
- Ready In:
- 12hrs 15mins
- Ingredients:
- 11
- Serves:
-
10
ingredients
- 3 (15 ounce) cans black-eyed peas, rinsed and drained
- 1⁄4 cup chopped red onion
- 3 tablespoons chopped green bell peppers
- 3 tablespoons chopped red bell peppers
- 3 tablespoons chopped yellow bell peppers
- 1⁄2 cup quartered cherry tomatoes
- 1⁄4 cup chopped parsley
- 1⁄4 cup balsamic vinegar
- 1⁄4 cup olive oil
- 2 tablespoons granulated sugar
- salt and pepper
directions
- Combine black-eyed peas, onion, peppers, tomatoes, parsley, vinegar, oil and sugar. Season with salt and pepper.
- Marinate for 12 to 24 hours before serving.
- Serve with crackers or tortilla chips.
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Reviews
-
This is SO GOOD. We can't stop eating it, and even my picky teenager likes it. Thank you so much for posting! -
This is excellent anyway you decide to eat it. Just gets better and better. Problem is it doesn't last that long! -
Super good, super healthy and very filling. A definate keeper, I loved everything about it. Thanks for posting. -
Very good. I had forgotten how good black-eyed peas can be until I made this recipe the other day. This recipe makes many servings. I only had two cans of black-eyed peas and we still had enough for dinner for 5 with lots of left-overs.
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A definite must have every time we go to Gulf Shores. We make this several times a year for gatherings and everyone loves it.
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RECIPE SUBMITTED BY
Culinary school drop-out (happy cook)!
My name is Meg, as my public name might suggest, and I'm 20 years old. So far, I've been a cook my whole life, at home and in restaurants, working as a Baker's Assistant right now. I was raised in a commercial bakery and general store as well run by my aunt and mom. I'm engaged to an amazing guy, who I met in high school in a restaurant prep course. We both went to college for Culinary Arts/Chef Training, but neither found the program very satisfying. As it stands, we're both happiest cooking, so long as it's not in a kitchen lab.
I've been nosing around 'Zaar since I was about 13 or 14, and it's been a huge source of learning for me, back when I didn't even know what a roux was, haha. If you've seen me around before, I'm the former SugarMegnolia.
Also, I write a blog, however, I'm not always the best at keeping up with it, but try to put in my best effort whenever I get around to writing. The link is here, please give it a quick look-see!
