I make this black eyed pea dip often. It’s a crowd pleaser and extra bonus: it’s vegan. I’m often asked for the recipe. Now I can send a link instead of typing it up each time.

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This makes 2 cups, easy to double or triple the recipe. I use a bit
less less oil when making a double recipe. It’s best made in advance
but is still good thrown together and eaten.

Cowboy Caviar

1 15 oz. can black eyed peas, rinsed and drained
1/4 cup thinly sliced green onions
1/4 cup finely chopped red sweet pepper
2 cloves garlic, minced
2 TB vegetable oil
2 TB cider vinegar
2 fresh jalepenos, seeded and chopped
Cracked black pepper
Dash of salt if needed

Combine ingredients. Cover and chill overnight. Serve with tortilla chips or crackers.