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Mississippi Caviar

8 ounces dried black-eyed peas (1 1/4 cups), about 4 cups cooked
1 red bell pepper, cored, seeded and diced
2 scallions/green onions, white bulb and 3 inches green, sliced
1/4 cup olive oil
2 bottled jalapeno peppers in vinegar, drained and minced
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon dried thyme leaves
1 teaspoon sugar
1/4 teaspoon tabasco sauce
Freshly ground black papper, to taste

If you are using dried beans, rinse and pick through them. Soak
the beans overnight in a pot of cold water to cover.

Drain the beans and place them in a saucepan, cover with cold water,
and bring to a boil. Reduce the heat and simmer until just tender,
30 to 45 minutes.

Drain the beans, rinse under cold water, and drain again. Place
them in a large bowl, add the remaining ingredients, and toss until
well blended.

Let the salad stand for several hours, stirring occasionally, to
develop the flavors. Serve at room temperature.

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8 of 11 people found the following review helpful:
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Mississippi Caviar, June 24, 2005 - 12:01 AM
Reviewer: Marilyn Kircus from Houston, TX
I use this recipe both as an appetizer and as a main dish. I serve it in pita halves for lunch, usually on a paddling trip. It gets rave reviews from everyone who tries it. I also serve it as a side salad or as an appetizer with toasted pita pieces to dip into it. I usually make it even easier by using 2 cans blackeye peas drained.

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