I love that this recipe (of which there are as many variations as say cornbread dressing recipes) has the word "caviar" in the title. It would lead one to think that this is an elegant, cocktail party nibble. You can add all the fancy words you want, but simply put, this is a delicious mixture of basically canned peas and vinegar and peppers.
There aren’t many of us who haven’t enjoyed some version of this very simple, rustic appetizer at some function or family gathering. The best part (besides the taste) is that it can be made ahead of time, a little goes a long way and everybody seems to like it. Most recipes call for it to be served with tortilla chips or Fritos. But for me, the simplicity of this calls for the most simple cracker of all: A Basic Saltine.
Adjust your heat level preference with more or less jalapenos. Serve this in your most beautiful cut glass bowl and enjoy!
1/2 cup balsamic vinegar1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
2 T. sugar
2 t. salt
1 t. black pepper
1/2 T. chili powder
1/2 T. ground cumin
3 (15-ounce) cans black-eyed peas, rinsed and drained
1 (15-ounce) can white shoepeg corn, drained
1 cup chopped green pepper
1 cup chopped yellow bell pepper
1 cup chopped red bell pepper
2 small jalapenos, seeds and veins removed, chopped
1 cup chopped red onion
4 garlic cloves, minced
2 cups cherry tomatoes, quartered
1 cup finely chopped fresh parsley
Combine all dressing ingredients in a bowl; whisk vigorously to dissolve sugar. Set aside.
Place peas and corn in a large glass or stainless steel bowl.
Add remaining ingredients. Pour dressing over top and toss well. Transfer to a plastic container, cover and refrigerate for at least 2 hours or overnight before serving.
Serve with tortilla chips or saltine crackers.