RECIPE FROM "SANDY'S
New Year's Black-Eyed Caviar
2 (15-ounce) cans black-eyed peas, drained
1/2 cup roasted red pepper packed in oil, drained and finely chopped
1/2 cup minced purple onion
1/2 cup minced fresh cilantro or parsley
1/4 cup olive oil
2 tablespoons white wine vinegar
1 teaspoon ground cumin
2 teaspoons dry mustard
1/4 teaspoon salt
2 garlic cloves, minced
1 yellow or green bell pepper, seeded and finely chopped
Combine all ingredients in a medium-size bowl and stir well.
Cover and chil several hours. Serve at room temperature with pita chips.
Yields 4-1/2 cups