| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
|
16-ounce frozen black-eyed |
|
|
peas |
| 1 |
c |
Green pepper, chopped into |
|
|
pieces about the size of |
|
|
black-eyed peas |
| 1 |
c |
Red bell pepper, chopped |
|
|
into pieces about the |
|
|
size |
|
|
of black-eyed peas |
| 1/4 |
c |
Finely chopped jalapeno |
|
|
pepper ribs and seeds |
|
|
removed |
| 1 |
c |
Yellow onion, chopped into |
|
|
pieces about the size of |
|
|
black-eyed peas |
| 1 |
c |
Finely chopped green onion |
|
|
including green tops |
| 2 |
|
Cloves garlic, finely |
|
|
chopped |
| 1 |
c |
Finely chopped parsley |
| 2 |
t |
Salt, or to taste |
| 1 |
t |
Maple syrup, optional |
| 3/4 |
c |
Vegetable or olive oil |
| 1/4 |
c |
Red wine vinegar |
INSTRUCTIONS
Cook black-eyed peas, according to package instructions, or just until
tender, 20 to 30 minutes. Drain well. Place black-eyed peas in a large
mixing bowl. Toss with peppers, onions, garlic, and parsley. Whisk
together oil, vinegar, maple syrup and salt. Adjust seasoning to
taste. Pour over vegetables and refrigerate overnight to meld flavors.
Place in refrigerator containers for giving. Store up to 2 weeks,
refrigerated. Makes 6 cups. Serving Suggestions for Lone Star Caviar:
As relish with barbecue, roasted or grilled meats As a garnish for
tomato slices or green beans As a dip for chips or vegetable crudites
Posted to recipelu-digest by molony <molony@scsn.net> on Mar 10, 1998
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