I really enjoy this recipe for cookouts during the late Spring and Summer months. I’ve also used it for a great New Year’s Day substitute for “Hopin John”. Originally created in Texas, this dish is a salad of black-eyed peas lightly pickled in a vinaigrette-style dressing and often eaten as a dip accompaniment to tortilla chips. The name was used as a humorous comparison to true caviar.
3 15 oz. cans black-eyed peas, drained
1/3 cup green bell pepper, chopped fine
1/3 cup red bell pepper, chopped fine
5 green onions, chopped fine, including the green part
1/3 cup extra virgin olive oil
3 tablespoons balsamic vinegar
1 clove garlic, minced
1 teas. cumin
1 teas. minced jalapeño pepper (or to taste) – for extra bite use 1 teas. chopped habanero chili in place of the jalapeño
Salt and freshly ground black pepper, to taste
Place black-eyed peas in a large nonreactive (non-metal) bowl. Add remaining ingredients and stir well. Cover and refrigerate for at least 5 hours. Serve room temperature or cold. Serves 6-8.