Appetizer: Po' Man Caviar

(South Carolina)

1 can black-eyed peas, drained and rinsed

1 can small green peas, drained

1 can shoe peg corn, drained

1 tsp. salt

1/3 c. oil (canola is good)

1/4 c. red wine vinegar

1 c. onion, chopped

1 c. fresh parsley, finely chopped

2 cloves garlic, crushed

2 tsp. basil

1 tsp. oregano

1/2 tsp. dry mustard (optional)

1/2 tsp. black pepper

3/4 tsp. Tabasco or Red Hot sauce

Combine and marinate all ingredients overnight or 24 hours in the refrigerator.  Great served with Fritos Scoops or pita bread.

Diane Mueller

From the Kitchens of CMC

Columbus Mennonite Church

2004