New Year’s Black-Eyed Pea Caviar Dip
December 28, 2008
In the southern United Sates, it is believed that eating black-eyed peas on New Years will bring good luck in the coming year. Because of this tradition, many friends and family ask me for recipes using black-eye peas this time of year. This recipe is great because it’s so versatile. It is simple to prepare, colorful and flavorful. Even my youngest son, Zachary (8), couldn’t stop eating it. Serve it on top of a salad, inside of bell peppers, on top of tacos or fajitas or served with crackers or tortilla chips.
Black-Eyed Pea Caviar Dip
Prep: 20 minutes
Yield: 10 servings
1/2 cup balsamic vinegar
1/4 cup olive oil
1/4 teaspoon freshly ground pepper
2 (15-ounce) cans black-eyed peas, rinsed and drained
1/2 cup chopped green bell pepper
1/2 cup chopped yellow bell peppper
1/2 cup chopped red bell pepper
1/4 cup chopped red onion
1/2 cup cherry tomatoes, quartered
1/4 cup chopped fresh parsley
1. Whisk together balsamic vinegar and next 2 ingredients in a small bowl; set aside.
2. Add black-eyed peas and remaining ingredients in a large bowl; drizzle with dressing. Cover and refrigerate at least 1 hour before serving. Serve with crackers or tortilla chips.