Tuesday, June 26, 2012

Black Eyed Pea Relish

Black Eyed Pea Relish

I used to make something called "Cowboy Caviar" which was essentially, Red Onion, Peppers, Jalapeno, Black Eyed Peas and a bottle of Italian Salad Dressing. It was delicious but the oil and added sodium from the dressing are now things that we try to avoid.

I got this recipe from my friend Connie who has mastered the art of cooking no-fat vegan dishes for friends of ours who follow the Esselstyn diet. This was a huge hit in our house and we didn't even miss the oil or sodium with the flavorful Rice Wine Vinegar making up for both. I used garlic flavored Rice Wine Vinegar but if you use a different flavor you will want to add a couple cloves of chopped garlic to the vegetables.

Happy Trails!

1/2 Cup Garlic Flavored Rice Wine Vinegar
1 Green Pepper. Chopped
2 Yellow Peppers, Chopped
1 Red Pepper, Chopped
2 Jalapeno Peppers, Chopped
1/2 Red Onion Diced
2 15 Ounce cans of Black Eyed Peas, drained and rinsed
4 Roma Tomatoes, Chopped

Dice all of the vegetables and add them to the rinsed black eyed peas in a large bowl. Add the flavored Rice 'Wine Vinegar and mix thoroughly. This gets better the longer that it sits so be patient! I served mine with home made corn tortillas but they make a great side dish for any meal

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