Tennessee Caviar 
Tennessee Recipes (Sept. - Oct. 2008)
You will need:
- 1 pound fresh black-eyed peas, cooked, drained and cooled
- 1 red bell pepper, roasted, peeled, seeded and diced
- 1 small red onion, diced
- 2 cloves garlic, minced
- 2 tablespoons fresh basil, chopped
- 3/4 cup peanut oil
- 1/4 cup red wine vinegar
- 1-1/2 teaspoons brown sugar
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes
In a large bowl, combine peas, peppers and onions. Set aside. In a canning jar, combine remaining ingredients, shaking well to combine. Pour over pea mixture, tossing to coat evenly. Cover and refrigerate overnight. Serve cold or at room temperature. Yield: 8 servings.
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