Cookstr.com

Country Caviar

Cookbook

Beans

Published by Harmony Books

This image courtesy of Joseph DeLeo

Serve these, pickled black-eyed peas as an appetizer, a side dish, or a dressing over garden lettuce.

4 servings

CostInexpensive

Easy

Total Timeunder 2 hours

Make Ahead RecipeYes

OccasionCasual Dinner Party, Family Get-together

Recipe Courseappetizer, side dish

Dietary Considerationegg-free, gluten-free, peanut free, soy free, tree nut free, vegan, vegetarian

Mealdinner, lunch

Ingredients

  • ¼ cup cider vinegar
  • ½ tablespoons sugar
  • Salt and freshly ground black pepper to taste
  • 1/8 teaspoon ground cloves
  • 2 cups cooked black-eyed peas, drained
  • ½ medium red bell pepper, cored, seeded, and finely chopped (generous 1/3 cup)
  • 2 scallions, finely chopped (about ¼ cup)

Instructions

  1. In a medium bowl, whisk together the vinegar, sugar, salt, black pepper, and cloves.

  2. Stir in the black-eyed peas, bell pepper, and scallions. Cover and refrigerate at least 2 hours to marinate before serving. Serve chilled.

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