Tennessee Black Eye Pea Caviar with Mee Mccormick
HUNTINGTON, W.Va. (WSAZ) -
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1⁄3 cup red wine vinegar
3 tablespoons extra-virgin olive oil
2 garlic cloves, minced
1 teaspoon sea salt plus more (to taste)
1⁄2 teaspoon pepper plus more (to taste)
4 cups soaked, rinsed, and cooked black-eyed peas* 6 scallions, sliced thin
1 red bell pepper, stemmed, seeded, and chopped
1 green bell pepper, stemmed, seeded, and chopped 2 jalapeños, stemmed, seeded, and minced (optional) 1 celery rib, chopped fine
1⁄4 cup chopped fresh cilantro
1⁄4 cup chopped fresh parsley
*If short on time, replace with 2 (15-ounce) cans black-eyed peas, rinsed.
1.) In a large bowl, whisk together the vinegar, oil, garlic, sea salt and pepper.
2) Add the peas, scallions, bell peppers, jalapeños (if using), celery, cilantro and parsley,
and toss to combine. Season with sea salt and pepper, to taste.
3) Let sit for at least 1 hour before serving. Tennessee Caviar can be covered and
refrigerated for up to five days.
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