Tennessee Caviar

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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