April 2011

Black Eyed Pea Salad
(AKA Georgia Caviar)

3 cans black eyed peas, rinsed
1 4-ounce jar diced pimientos
1/2 cup red onion, diced
2 tablespoons white vinegar
1/2 cup red wine vinegar
1/3    cup sugar
1/4 teaspoon cayenne pepper
1/2 cup vegetable oil
1/4 teaspoon salt

Combine first 3 ingredients in a bowl.  Toss gently.  Combine remaining ingredients in a separate bowl.  Stir well.  Pour over black eyed pea mixture.  Refrigerate at least 3 hours.

Adjust seasoning if necessary.  Serve as is or in Belgian endive as an hors d’oeuvres.