“L.A.(Lower Alabama) Caviar”

“L.A. (Lower Alabama) Caviar”

Courtesy of Lucy Buffett and LuLu’s, on the waterfront in Gulf Shores, Alabama

Ingredients for black-eyed pea dip 

3/4 cup balsamic vinegar
1/2 cup extra virgin olive oil
1/4 cup sugar
2 teaspoons salt
1 teaspoon black pepper  

4 (15-ounce) cans black-eyed peas, rinsed and drained
1cup chopped green bell pepper
1cup chopped yellow bell pepper
1cup chopped red bell pepper
1 cup chopped red onion
1 1/2cups cherry tomatoes, quartered
1cup finely chopped parsley 

  1. Combine all dressing ingredients in a jar; cover tightly, and shake vigorously to dissolve sugar. Set aside.  
  2. Place peas in a large glass or stainless steel bowl.
  3. Add all bell peppers, onion, tomatoes and parsley. Pour dressing over top and toss well. Transfer to a plastic container, cover and refrigerate for at least 2 hours before serving.
  4. Serve with tortilla chips or saltine crackers.
  • Ready Time:
    0 min

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