Cowboy Caviar
New Year's good luck foods always include black-eyed peas. When New Year's Eve celebrations leave you little gumption to stew a pot of beans on New Year's Day, this easy Cowboy Caviar black-eyed pea salad comes to the rescue. Canned beans are just fine, but be sure to drain and rinse them. This dish is delicious served as a salsa with chips, It also makes a yummy topping on crackers or bruschetta. For a meal, serve Cowboy Caviar over salad, stewed greens or lightly sauteed kale or collard greens.
Ingredients:
- 4 cups cooked black-eyed peas, drained and rinsed
- 1 red bell pepper, diced
- 1/3 cup chopped red onion
- 2 large cloves garlic, minced
- ½ cup chopped fresh parsley
- ½ cup Duplin Gourmet Muscadine Pepper Jelly
- ¼ cup Duplin Gourmet Muscadine Carolina Mustard Barbecue Sauce
- ¼ cup balsamic vinegar
- 1/2 cup extra-virgin olive oil
Directions:
- Place peas, bell pepper, red onion, garlic and parsley in a large bowl. Toss ingredients gently until well combined.
- Add Duplin Gourmet Muscadine Pepper Jelly, Duplin Gourmet Muscadine Carolina Mustard Barbecue Sauce, balsamic vinegar and extra-virgin olive oil to the bowl. Gently stir ingredients until well-combined, being careful not mash the peas.
- Add salt and black pepper to taste.
- Serve over salad greens or julienned collard greens that have been sauteed until just tender.
- Makes 8 to 10 servings.
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