Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Mississippi Caviar




Source of Recipe


Recipe Cottage


List of Ingredients




8 ounces dried black-eyed peas (1 1/4 cups), about 4 cups cooked
1 red bell pepper, cored, seeded and diced
2 scallions/green onions, white bulb and 3 inches green, sliced
1/4 cup olive oil
2 bottled jalapeno peppers in vinegar, drained and minced
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon dried thyme leaves
1 teaspoon sugar
1/4 teaspoon tabasco sauce
Freshly ground black papper, to taste


Recipe



If you are using dried beans, rinse and pick through them. Soak the beans overnight in a pot of cold water to cover.

Drain the beans and place them in a saucepan, cover with cold water, and bring to a boil. Reduce the heat and simmer until just tender, 30 to 45 minutes.

Drain the beans, rinse under cold water, and drain again. Place them in a large bowl, add the remaining ingredients, and toss until well blended.

Let the salad stand for several hours, stirring occasionally, to develop the flavors. Serve at room temperature.