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Editor's Recipe: Texas Caviar - Michelle's Atlanta Version ;o)

Featured Recipe...

Texas Caviar - Michelle's Atlanta Version ;o)

Here's my "Atlanta" version of this delicious black-eyed pea dip. Serve with Tostito's Scoops!

1/2 pound dried black-eyed peas (soaked overnight, rinsed, drained, cooked in 6 c. water for 2 hrs, drained again = about 4 c. of cooked peas)
4-6 green onions, chopped
1 red pepper, chopped
1/2 green pepper, chopped
1/4 c. chopped red onion
2 Roma tomatoes, seeded and chopped
1 bunch of fresh cilantro, chopped

4 T. sugar
6 T. balsamic vinegar
1/2 c. olive oil
3 garlic cloves, minced
Sea salt, as desired

In a large bowl mix together all the dressing ingredients. Gently fold in the cooked black-eyed peas and remaining ingredients.  Refrigerate for 4 hours, the longer it chills the better it gets.  Serve with Totstitos scoops or chips, like a dip.

I dare you to eat just one! :o)

Happy New Year!!!

Submitted by Michelle Jones