Lower Alabama Caviar

This recipe is from LuLu's restaurant, the famous one owned by Jimmy Buffet's sister Lucy. I risked my life and went undercover, broke in to the restaurant at night and stole it from their computer. I barely survived because they had this mean Rottweiler that bit a chunk out of my leg, but I guess that satisfied him so he stopped attacking me and I dragged myself out to my car. I had to patch up my leg myself because at a hospital I would only have been questioned and then promptly arrested. Unless I pulled a Jack Bauer and hit my doctor with a syringe full of something that would knock him out and I could steal his clothes and sneak out of the hospital, hijack a Suburban and arrive safely at home in time to feed the kids breakfast. So really, ya'll enjoy. ( I only put that ya'll in there because this is LOWER ALABAMA caviar.) Normally I would say you guys.

This recipe is a crowd pleasah.

Dressing:
3/4 cup balsamic vinegar (this is always a great start in my book)
1/2 cup extra virgin olive oil (that's EVOO for you Rachael Ray fans)
1/4 cup sugar
2 tsp salt
1 tsp black pepper

Dip:
4 (15 oz) cans black-eyed peas, rinsed and drained
1 cup chopped green bell pepper
1 cup chopped red bell pepper
1 cup chopped yellow bell pepper
1 cup chopped red onion
1 1/2 cups cherry tomatoes, quartered
1 cup chopped fresh parsley

Combine all dressing ingredients in a jar; cover tightly and shake vigorously to dissolve sugar. Set aside. Rinse and drain peas well, place in large bowl. Add remaining ingredients and dressing. Toss well. Cover and refrigerate for at least two hours before serving. Serve with tortilla chips or saltine crackers.

This can also be used as a garnish over everything from broiled fish to enchiladas. (So says the Mobile Press Register Food Guy) I am inclined to believe him.

It is a wonderful, refreshing dip for summertime. Enjoy!