Don't let the name fool you: this "LA Caviar" is neither from Los Angeles nor made from caviar. Rather, the "LA" stands for "Lower Alabama," the coastal corner of Alabama that's home to Lulu's at Homeport Marina, a beachside restaurant owned by Jimmy Buffett's sister, Lucy Buffett. I borrowed this recipe from a Southern friend a few years back, and it's since become one of my favorite easy and healthy dips to whip up for parties.
Similar to a salsa, this chunky bean salad gets its tang from tomatoes and bell peppers, a touch of earthiness from the peas, and a delightful sweetness thanks to balsamic vinegar and sugar. To learn more and get the recipe, read more.
This dip is delicious on tortilla chips or crackers — I love to serve it with seeded flatbreads. It's a satisfying Summer dish, and since black-eyed peas are a good-luck food in the South, this makes a great New Year's Eve nibble, too.
3 (15-ounce) cans black-eyed peas, rinsed and drained
1/4 cup chopped red onion
3 tablespoons chopped green bell pepper
3 tablespoons chopped red bell pepper
3 tablespoons chopped yellow bell pepper
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
- Combine black-eyed peas, onion, peppers, tomatoes, parsley, vinegar, oil and sugar
- Season with salt and pepper.
- Marinate for 12 to 24 hours before serving.
- Serve with crackers or tortilla chips.
Per serving: 203 calories, 8 grams protein, 27 grams carbohydrates, 6 grams fiber, 8 grams fat (1 gram saturated), no cholesterol, 279 milligrams sodium.
- Salsa, Condiments/Sauces
- North American