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Texas Caviar (Black-Eyed Pea Salad)




Source of Recipe


Cindy Hamilton - rec.food.cooking


Recipe Introduction


Serving Size : 6


List of Ingredients




2 cups Black Eyed Peas -- Dry
1/2 cup Green Pepper -- Diced
1/4 cup White Onion -- Diced
2 tablespoons Canned Jalapeno Peppers -- Finely Chopped
2 tablespoons Vegetable Oil
2 tablespoons Red Wine Vinegar
1 medium Clove Garlic -- Minced
1/4 teaspoon Black Pepper -- Freshly Ground


Recipe



Sort the black-eyed peas and soak overnight in 6 cups of water. Drain.
Cook peas in 4 cups of fresh water until done but still firm, about 1 1/2 hours. Rinse in cold water and drain. In a medium bowl, combine all the remaining ingredients
and mix well. Add the peas and chill.

I used frozen peas, but I've seen recipes that use canned. I used red bell pepper and some chopped scallions for that holiday red-and-green thing. I also added salt.
Oh, and 2T each of vinegar and oil didn't seem like enough for the amount of peas I used, so I increased that. Should have increased the garlic, too,but I wasafraid to go overboard.