I had this dish at my friend Suzanne Cleveland's 60th birthday party and almost ate the entire thing. It was brought by our mutual friend, John Coleman, who is one of the best cooks I've ever known. I. had just moved back from Los Angeles, so I loved the L.A. reference. I gave it a little LuLu twist. It can be a dip, relish, or salad. It has been one of the restaurant's signature dishes at LuLu's since day one.
Lucy Buffet
L.A. (Lower Alabama) Caviar Recipe
Courtesy of LuLu's
Type: Dip
Prep: 2.5 hours
Ingredients
- 6 16-oz. cans of black-eyed peas
- 1 green pepper, chopped
- 1 yellow pepper, chopped
- 1 red pepper, chopped
- 1 small red onion, chopped
- 1 pint of cherry tomatoes, quartered
- 1 bunch of parsley, finely chopped
- 3/4 cup of balsamic vinegar
- 1/2 cup of extra virgin olive oil
- 1/3 cup of sugar
- 1tsp. of salt
- 1/2 tsp. of black pepper
Directions
Rinse peas, drain well, and set aside in a large salad bowl.
Combine vinegar, olive oil, sugar, salt, and pepper and let sit for 30 minutes or until sugar has dissolved.
Prep all vegetables.
Combine peas, vegetables, and dressing.
Toss well, cover, and refrigerate for at least two hours before serving.
