"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Lower Alabama Caviar Recipe

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This recipe for Lower Alabama Caviar, by , is from Best Recipes from Friends and Family, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Deborah Baker
Added: Sunday, May 17, 2009


cup balsamic vinegar
cup extra virgin olive oil
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 cups cherry tomatoes, quartered
1 cup shredded carrots
1 cup chopped fresh parsley

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.

Number Of Servings:
Number Of Servings:
Makes 20-25 Servings
Personal Notes:
Personal Notes:
This is on the menu at Lulu's Restaurant in Gulf Shores, Alabama. It's really delicious! We scoop it up on tortilla chips. (the shredded carrots are my addition to the mix)




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