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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 12 |
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I really like recipes that are interesting and simple; this one is no different. Ingredients:
2 cans (16 oz. each) black eye peas, drained |
1/4 cup dark purple bell pepper, minced |
1/4 cup red bell pepper, minced |
1/4 cup green bell pepper, minced |
1 tblsp. garlic, minced |
1 small onion, minced |
2 tbls. red wine vinegar |
1 tblsp. balsamic vinegar |
1/3 cup olive oil |
2 branches fresh thyme, crumbled |
1 head boston lettuce, separated into leaves |
Directions:
1. Pour the drained peas into a medium bowl and add peppers, garlic, and onion.
2. In another bowl combine vinegars, oil, and thyme to create a marinade.
3. Pour the marinade over the black eyed peas mixture; cover with plastic wrap and refrigerate over night for the flavors to blend, stirring occasionally.
4. When ready to serve place the leaves on individual plates and spoon the Texas Caviar into the leaves.
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