Cowboy Caviar
1 can black-eye peas
(15 oz)
4 scallions (sliced thin)
2 small shallots (thin rings)
1 green bell pepper
(chopped)
1 celery stalk (sliced thin)
1 plum tomato (chopped)
3 Tbs apple-cider vinegar
1/2 tsp cinnamon
1/2 tsp dried marjoram (crumble)
1/2 tsp dried thyme
1/2 tsp salt
1/4 tsp fresh ground pepper
2-4 dash hot pepper sauce
Combine the black-eyed peas, scallions, shallots, bell
pepper, celery, tomato, vinegar, cinnamon, marjoram,
thyme, salt, ground pepper, and pepper sauce in a
medium bowl; toss well. Serve at once or cover and
refrigerate up to 4 days.
Serving = 1/2 cup
Points per serving = 1
Servings = 6
A CORE RECIPE!
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