L.A. Caviar

I’ve had to email this recipe after a party to somebody or another more than once.  And that’s quite an endorsement for a dip/salsa that’s mostly canned black eyed peas.  The last time I was invited on a boat picnic, I contributed L.A. Caviar to a spread that featured gas station fried chicken, gas station smoked ribs, pimento cheese sandwiches on toasted Bunny Bread, and cold beer.  It was all utterly delicious.

But before you conclude L.A. Caviar is strictly a low-brow food, I should tell you this:  a few New Year‘s Eves ago I served it in a crystal trifle bowl to dressed-up people holding champagne flutes.  There was none left over.  What better way to fulfill your black eyed pea requirement for the coming year?

I have two secrets to this dialed-up-to-eleven L.A. Caviar:  Margaret Holmes Seasoned Black Eyed Peas in a can, and a little balsamic vinegar.  I serve it with either Fritos Scoops or saltines.  Remember, though, that L.A. Caviar is essentially a salad.  If for some reason you’re serving it beside filet mignon, feel free to eat it with a spoon.

You’ll also like Black Eyed Pea Soup!

Print Recipe

L.A. Caviar

Ingredients

• 2 cans seasoned black eyed peas, drained and rinsed
• 3 T. finely diced fresh red bell pepper or jarred roasted red peppers
• 1 can diced tomatoes and chilies, drained
• 3 T. minced onion
• zest and juice of one lime
• 3 T. chopped parsley, or 1 t. parsley flakes
• 2 T. balsamic vinegar
• 1 T. olive oil
• ½ t. salt
• ¼ t. pepper

Instructions

• Toss together all ingredients. Allow about an hour for flavors to mingle. Serve with Fritos Scoops, tortilla chips, or saltine crackers.
• Makes about a quart.