You will need:
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
- Combine all dressing ingredients in a jar; cover tightly and shake vigorously to dissolve sugar. Set aside.
- Rinse and drain peas well. Place in a large glass or aluminum bowl.
- Add remaining ingredients and dressing. Toss well. Transfer to plastic container, cover and refrigerate for at least two hours before serving.
- Serve with tortilla chips or saltine crackers.
Makes 20-25 Servings
I looked around and found this video showing Lucy making the LA Caviar on a television show. She was promoting her cookbook Crazy Sista Cooking.
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