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Mississippi Caviar

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Ingredients
  • 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
Instructions

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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