| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
pk |
(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 |
ts |
Salt; or to taste |
| 1 |
ts |
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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