Side Pannel
Marinated Black-Eyed Peas (Texas Caviar)
Marinated Black-Eyed Peas (Texas Caviar)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Holiday
Ingredients List
- 2 c Shelled black-eyed peas
- 1 c Vegetable oil
- 1/3 c Wine vinegar
- 1 Clove garlic
- 1 ts Salt
- Ground black pepper; to
- -taste
- 1 tb Parsley; minced
- 1 sm Onion; thinly sliced
- 1 ds Tabasco sauce; optional
Directions
In a medium saucepan, cover shelled peas with salted water. Bring to a
boil, then simmer for 30-40 minutes or until peas are tender but firm.
Prepare marinade while peas are cooking. Combine oil, vinegar, garlic
clove, salt, pepper and parsley (I add Tabasco sauce). When peas are done,
drain and toss, while warm, with sliced onion. Pour marinade over both.
Refrigerate for at least 2 days and up to 2 weeks. Remove garlic clove
after the first day. Drain before serving. Makes 4 salad servings or 6-8
condiment servings.
boil, then simmer for 30-40 minutes or until peas are tender but firm.
Prepare marinade while peas are cooking. Combine oil, vinegar, garlic
clove, salt, pepper and parsley (I add Tabasco sauce). When peas are done,
drain and toss, while warm, with sliced onion. Pour marinade over both.
Refrigerate for at least 2 days and up to 2 weeks. Remove garlic clove
after the first day. Drain before serving. Makes 4 salad servings or 6-8
condiment servings.
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