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LULU BUFFETT’S ALABAMA CAVIAR
3 (15 ounce) cans black-eyed peas, rinsed and drained
1/4 cup chopped red onion
3 tablespoons chopped green bell peppers
3 tablespoons chopped red bell peppers
3 tablespoons chopped yellow bell peppers
1/2 cup quartered cherry tomatoes
1/4 cup chopped parsley
1/4 cup balsamic vinegar
1/4 cup olive oil
2 tablespoons granulated sugar
salt and pepper

1. Combine all ingredients in a large bowl, gently mixing well.
Season with salt and pepper.

2. Marinate for 12 to 24 hours before serving.

3. Serve with crackers or tortilla chips.

Made something like this for years.....but take out the Cherry Tomatoes, add cilantro....(and use Red, Yellow, and Orange Bell Peppers...just for the color...)

And serve with boiled shrimp in a ring around the dish....

Scrumptious...You'll love it!

Conolulu wrote:Made something like this for years.....but take out the Cherry Tomatoes, add cilantro....(and use Red, Yellow, and Orange Bell Peppers...just for the color...)

And serve with boiled shrimp in a ring around the dish....

Scrumptious...You'll love it!

I will Try it made with your changes! THANK YOU!

It's very good, especially w/ the Doritos "scoops" chips.

I've been making it ever since Lulu Buffett allowed us to publish the recipe in the fundraising cookbook we did a phew years ago.

phjrsaunt wrote:It's very good, especially w/ the Doritos "scoops" chips.

I've been making it ever since Lulu Buffett allowed us to publish the recipe in the fundraising cookbook we did a phew years ago.

God bless Lulu's LA Caviar ....

It's fun to watch people's reaction to it...at phirst they're kind of weirded out when they see black eyed peas...after I MAKE them eat some, they can't get enough!

It is addictive....I love it !!!!

hint: use Beano before and there'll 'be no' gas afterward.
Seriously.

citcat wrote:It is addictive....I love it !!!!

hint: use Beano before and there'll 'be no' gas afterward.
Seriously.

I don't personally have "that" situation, but that's good to know...I will recommend!

I've been making this for years, with a few changes.....very good

mmmmmmm, shrimp!
Now that sounds really good.
Thank you for kickin' it up a notch!

Bumping up the Lulu's Alabama Caviar recipe for New Year's.
Black Eyed Peas, eaten on New Year's Day, is for good luck.
I will be making the caviar, along with Pork-n-Kraut this year.
Need all the luck I can get for the New Year!

springparrot wrote:I've been making this for years, with a few changes.....very good

Molly, may I ask what your "few changes" are?

BahamaBreeze wrote:

springparrot wrote:I've been making this for years, with a few changes.....very good

Molly, may I ask what your "few changes" are?

LULU BUFFETT’S ALABAMA CAVIAR
3 (15 ounce) cans black-eyed peas, rinsed and drained
1/4 cup chopped red onion (omit because I'm allergic)
(I use whatever color bell peppers I have on hand)
3 tablespoons chopped green bell peppers
3 tablespoons chopped red bell peppers
3 tablespoons chopped yellow bell peppers
1/2 cup quartered cherry tomatoes (usually don't put in)
(leave out parsley and balsamic and sugar)
1/4 cup chopped parsley
1/4 cup balsamic vinegar
1/4 cup olive oil
2 tablespoons granulated sugar
salt and pepper

1. Combine all ingredients in a large bowl, gently mixing well.
Season with salt and pepper.

2. Marinate for 12 to 24 hours before serving.

3. Serve with crackers or tortilla chips.

I make the changes because no one in my family will eat black-eyed peas except me. So I make it how I like it.

Thanks Molly! I was thinking about replacing the parsley with cilantro...And you only use oil for your dressing?

BahamaBreeze wrote:Thanks Molly! I was thinking about replacing the parsley with cilantro...And you only use oil for your dressing?

I think the recipe my Mother used was for Italian dressing.

springparrot wrote:

BahamaBreeze wrote:Thanks Molly! I was thinking about replacing the parsley with cilantro...And you only use oil for your dressing?

I think the recipe my Mother used was for Italian dressing.

I guess it doesn't matter as long as it is marinated for a day.

BahamaBreeze wrote:

springparrot wrote:

BahamaBreeze wrote:Thanks Molly! I was thinking about replacing the parsley with cilantro...And you only use oil for your dressing?

I think the recipe my Mother used was for Italian dressing.

I guess it doesn't matter as long as it is marinated for a day.

Probably not---depends on your taste and what you like best.

btw---I usually can't wait 24 hours---I dig in right after it is assembled

That sounds YUMMY - has tailgate dish written all over it!

ScarletB wrote:That sounds YUMMY - has tailgate dish written all over it!

Doesn't it! Nothing to spoil in the warm weather!

Just read that someone also adds lime juice, diced avocado & corn.

BahamaBreeze wrote:

ScarletB wrote:That sounds YUMMY - has tailgate dish written all over it!

Doesn't it! Nothing to spoil in the warm weather!

Just read that someone also adds lime juice, diced avocado & corn.

Mmmmmm
I think you can start with the recipe and add or subtract anything you want.