Tennessee Caviar

The dish is a perfect vegetarian appetizer, without the bacon, of course! Serve it as a salsa or dip with chips, crackers, or fried seasoned French bread rounds.

¾ cup olive oil

¼ cup balsamic vinegar

½ cup finely chopped onion

½ cup finely chopped green bell pepper

½ cup chopped black olives

½ cup canned diced tomatoes with green chiles, drained

1 teaspoon minced garlic

½ teaspoon salt

¼ teaspoon Tabasco sauce

2 cups cooked black-eyed peas, rinsed and drained

6 slices bacon, fried and crumbled (optional)

In a blender combine the oil, vinegar, onion, bell pepper, olives, tomatoes, garlic, salt, and Tabasco sauce. Place the black-eyed peas in a medium bowl and pour the dressing over the top. Cover and refrigerate overnight. before serving, gently stir the ingredients together. Add crumbled bacon, if desired.

Makes 6 to 8 servings