Black Eyed Caviar
There is a tradition here in the south of eating black eyed peas on New Year’s Day to symbolize prosperity. The source of the symbolism is interesting. You can read more about its origin, and get my favorite recipe for making black eyed peas from dried peas, by clicking this link: Black Eyed Peas Recipe
Once you get your black eyed peas cooked and ready, you’ll want more recipes. Here is a very traditional and fun recipe I know you’ll enjoy.
| Black Eyed Caviar |
- 4 cups cooked and drained black eyed peas
- 1 medium sweet onion, diced small
- 2 green onions, chopped small, including green tops
- 1 red bell pepper, diced small
- 2 garlic cloves, minced or grated
- 1 Tbsp Cajun blend seasoning
- 1/3 cup olive oil
- 1/3 cup red wine vinegar
- 1 tsp black pepper
- salt to taste
- Put everything in a large glass or plastic bowl; toss gently to combine. Taste and add salt if necessary.
- Cover with plastic wrap and put in the refrigerator for 8 to 12 hours. (Stir a few times during refrigeration.)
- Toss gently before serving.
- Serve with crackers or tortilla chips.
p.s. Click on to see one of my other favorite recipes using black eyed peas – True South Hoppin John
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