Gameday Grub: Black-Eyed Pea Salsa

Sunday night, Robert and I were invited to a Labor Day Weekend fish fry hosted by our friends Ashley and Witt Dukes. I was asked to bring an appetizer and chose a tailgate favorite, Black-Eyed Pea Salsa. Also commonly known as L.A. Caviar, it's an extremely easy app to throw together. An added bonus, I find that it perfectly complements both a Michelob Ultra and a Dirty Shirley.

Photo Credit: Yumsugar.com

Black-Eyed Pea Salsa
(adapted from Lulu's At Homeport Marina Recipe)

Ingredients

3 cans black-eyed peas, rinsed and drained
1/2 cup chopped red onion
1/2 cup chopped green bell pepper
1/2 cup chopped yellow bell pepper
1 cup quartered grape tomatoes
1/4 cup balsamic vinegar
1/4 cup olive oil
2 tablespoons granulated sugar
parsley, optional
Salt and pepper


Directions

1. Combine black-eyed peas, onion, peppers, tomatoes, vinegar, oil, sugar and parsley, if desired.
2. Season with salt and pepper.
3. Marinate for 12 to 24 hours before serving.
4. Serve with crackers or tortilla chips.