Lower Alabama (La) Caviar
20 to 25 servings

3/4 cup balsamic vinegar
1/2 cup extra virgin olive oil
1/4 cup sugar
2 teaspoons salt
1 teaspoon black pepper
4 (15 oz.) cans black-eyed peas, rinsed and drained
1 cup chopped green pepper
1 cup chopped yellow bell pepper
1 cup chopped red bell pepper
1 cup chopped red onion
1 -1/2 cups cherry tomatoes, quartered
1 cup finely chopped fresh parsley

Combine all dressing ingredients in a jar; cover
tightly and shake vigorously to dissolve sugar.
Set aside.

Please peas in a large glass or stainless steel bowl.

Add all bell peppers, onions, tomatoes and parsley.
Pour dressing over top and toss well. Transfer to
a plastic contained, cover and refrigerate for at
least 2 hours before serving.

Serve with tortilla chips or crackers.
Marti in AL

http://www.nancyskitchen.com