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Texas Caviar

Serves: 7
Total Calories: 1

Ingredients

2 cans of black-eyed peas, drained
1 cup salad oil
1/4 cup red wine vinegar
1/2 cup thinly sliced onion (use small boiling-type, if available)
1/2 teaspoon salt
2 cloves garlic (use whole one and remove after marinating, or for more garlic taste, finely mince and leave them in.)
cracked pepper to taste

Directions:

Mix all ingredients well and pour into a jar. Let marinate for two weeks before serving. Sandy said it’s OK after a day or two, but the only way she can get it to last for two weeks is to make it the day before she leaves on vacation. The first time I made this I started with 1-lb of dried black-eyed peas. I cooked them according to the package directions and doubled the rest of the ingredients.

Spiced with More Tall Tales - Appetizers

Nutritional Facts:

Serves: 7
Total Calories: 1
Calories from Fat: 0

This Texas Caviar recipe is from the Cee Dub's Dutch Oven and Other Camp Cookin' Cookbook. Download this Cookbook today.


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