EastBay Cookhouse

Black eyed peas, cooked, 1 lb or 2 cans. Zesty Italian dressing, 1 bottle. Chopped garlic, 1 jar, or chop freshly. Salt to taste. Layer black eyed peas, dressing, garlic and salt in a large bowl. Stir each layer gently, not breaking up black eyed peas.  Make several days  in advance if you can, letting it marinate in refrigerator, until each bean has absorbed the delectable taste. Serve with crackers.  Unlike real caviar, spoon out generous portions.  Some people like it whole bean style, some people like mash it up and spread it. Especially recommended over Christmas, and be sure to have enough for New Year's Day lunch.  Save some jars over the year and make a batch to share with your friends, they will love it.

Olive oil, 1/3 C Balsamic vinegar, 1/4 C Lemon juice, 2 T Dijon mustard, 2 T Garlic, minced, 1 clove Salt and pepper, to taste Sugar, 1 T, optional Mix everything together.  Add some sugar if you like it sweeter. Serve immediately or refrigerate for later.