Mississippi Caviar

  • 4 cup cooked and drained black-eyed peas*
  • 1 red bell pepper, cored, seeded, and diced
  • 2 scallions, white bulb and 3 inches green, sliced
  • 2 jalapeño peppers (fresh or bottled in vinegar and drained), minced
  • juice of 1 lemon (about 2 Tbs.)
  • 1 Tbsp Dijon mustard
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • 1 tsp dried thyme
  • 1 tsp sugar
  • 1/4 tsp Tabasco sauce
  • Freshly ground black pepper, to taste
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Toss everything together in a large bowl and let it stand for several hours (or, even better, overnight), stirring occasionally to develop the flavors.

Serve at room temperature.

I always cook dried black-eyed peas in large batches and freeze the leftovers in quart containers. Canned black-eyes should work, too, if they are rinsed and drained well.

Source: Bette Turlington, The New Basics Cookbook by Rosso and Lukins
Submitted by: Recipe Group Member
Date: Jan 27, 1998