Monday, May 28, 2007

LA Caviar

Here's what we've been eating at the beach this weekend! Yummy! Thought I would share. It taste great served with saltine crackers.

I used approximately 1/4 of everything...
I mixed my oil, vinegar, sugar (or splenda, or half of each), salt and pepper in a separate bowl and blended it real well before I put it into the veges.

2 #10 cans (114 oz.) drained blackeyed peas

2 lbs diced green bell pepper

4 diced red onions

5 pints of quartered cherry tomatoes

2 cups olive oil

2 cups balsamic vinegar

1 ½ cups granulated sugar

3 tablespoons salt

3 tablespoons black pepper


Place the blackeyed peas in a colander, rinse and drain

Dice green peppers and red onions into ¼ inch squares. Dice Cherry tomatoes into quarters.

Place all ingredients into large lexan (or your bowl)

Wearing gloves, hand mix all ingredients

Cover, label and place in cooler. That's it!

2 comments:

kacey@doodlebugspaper.com said...

I found your blog by searching something and thought I would say hi! You seem "close" with what little I read from your posts! I hope you have a beautiful wedding. Best of luck!

Melissa said...

OK, now I'm starving. That recipe sounds delish!!

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