Black-Eyed Pea Caviar recipe

4 servings

2 (15 ounce) cans black-eyed peas, drained

1 yellow or green pepper, finely chopped

1/2 cup roasted red peppers packed in oil, drained and finely chopped

1/2 cup minced purple onion

1/2 cup minced fresh cilantro or parsley

1/4 cup olive oil

2 cloves garlic, minced

2 tablespoons white wine vinegar

1 teaspoon ground cumin

2 teaspoons coarse-grained mustard

1/4 teaspoon salt

COMBINE all ingredients in a medium-size bowl; stir well.

Cover and chill for several hours.

Serve at room temperature with pita chips.