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L. A. (LOWER ALABAMA) CAVIAR

 

Submitted by Karen Theode

 

Dressing:
¾ cup balsamic vinegar
½ cup extra virgin olive oil 
¼ cup sugar
2 teaspoons salt
1 teaspoon black pepper


4 (15-ounce) cans black-eyed peas, rinsed and drained
1 cup chopped green bell pepper 
1 cup chopped yellow bell pepper
1 cup chopped red pepper
1 cup chopped red onion 
1 ½ cups cherry tomatoes, quartered
1 cup chopped fresh parsley 

DIRECTIONS
1. Combine all dressing ingredients in a jar; cover tightly and shake vigorously to dissolve sugar. Set aside.
2. Rinse and drain peas well. Place in a large glass or aluminum bowl.
3. Add remaining ingredients and dressing. Toss well. Transfer to plastic container, cover and refrigerate for at least two hours before serving.
4. Serve with tortilla chips or saltine crackers.

Makes 20-25 Servings

 
 
 
There will not be a 
General Membership Meeting in 
February 2018.

Will advise of date and time
for 
March Meeting


 



 
 
 
Personalized Plate of the Month
 
January  2018
 
  
 
 
 
 
 
     
    
 
 
 
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