Summertime evokes a lot of food memories for me. Deciding what to make for the small potluck dinner party I went to last night, I discovered some long-forgotten black-eyed peas and was quickly reminded of my grandmother's recipe for Southern Caviar, beloved by all as an appetizer on hot summer evenings at her house.
For the party, I opted to bring a pint of homemade ice cream, saving my grandmama's glorious cold salad for my own consumption this evening. It's so simple to make, but goes fast with company! Once you start dipping, it's tough to stop until dinner is served. Here's my variation on her classic recipe.
4 cups canned black-eyed peas, drained and rinsed
1 large tomato, chopped
1/2 green bell pepper, chopped
1 jalepeno, de-seeded and chopped
1/2 Vidalia onion, chopped
1 clove garlic, minced
the juice of one whole lime
4 tablespoons apple cider vinegar
sea salt and fresh ground black pepper to taste
Combine all ingredients, toss and chill. Serve with corn chips for an appetizer, or hoe cakes for supper.