Mississippi Caviar

Name: Mississippi Caviar
Yield: 6 portions
Ingredients: 1 red bell pepper, cored, seeded, and diced; 2 scallions (green onions), white bulb and 3 inches green, sliced; 8 ounces dried black-eyed peas (about 1¼ cups), or about 4 cups cooked black-eyed peas; 2 bottled jalapeño peppers in vinegar, drained and minced; 2 tablespoons fresh lemon juice; ¼ cup olive oil; ¼ teaspoon Tabasco sauce; 1 teaspoon sugar; 1 teaspoon dried thyme leaves; 1 teaspoon salt; 2 cloves garlic, minced; 1 tablespoon Dijon mustard; Freshly ground black pepper, to taste

Preparation info

6
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Mississippi Caviar, dressed up enough to go to the spiciest parties, is perfect for a summer barbecue buffet. Double or triple the recipe for company.

Ingredients

8 ounces dried black-eyed peas (about 1¼ cups), or about 4 cups cooked black-eyed peas

Side dish
Gluten-free
Vegan
Summer
Spicy

Method

If you are using dried beans, rinse and pick through them. Soak the beans overnight in a pot of cold water to cover.
Drain the beans and place them in a saucepan, cover with cold water, and bring to a boil. Reduce the heat and simmer until just tender, 30 to 45 minutes.
Drain the beans, rinse under cold water, and drain again. Place them in a large bo