A Blackeye Pea Salad Or Dip (A.K.A. Redneck Caviar)

• 2 cans (15 0z. Can) Blackeye Peas, Drained
• 1/2 cups Red Onion, Diced (about 1/2 Medium Onion)
• 1/2 cups Yellow Bell Pepper, Diced (about 1/2 Of Pepper)
• 2 Tablespoons Green Onion, Chopped (about 3 Green Onions)
• 1/3 cups Cilantro Leaves, Rough Chopped
• 1/4 cups Canola Oil
• 1/4 cups Rice Wine Or White Wine Vinegar
• 1/2 teaspoons Brown Sugar
• 1/4 teaspoons Salt
• 1/4 teaspoons Pepper

1. Begin by draining the peas.
2. Dice the purple/red onion, green onion, yellow bell pepper and rough chop the cilantro.
3. Mix together the blackeye peas, onion, pepper and cilantro in a bowl.
4. In a small bowl whisk together the vinegar, oil, brown sugar, salt and pepper. Pour over the blackeye pea/onion/pepper combo, mix well to combine.
5. Serve right away or refrigerate until ready to serve.
6. Note that it does seem to taste better when it's been given time to warm up to room temperature instead of straight out of the fridge.

blackeye, red onion, yellow bell pepper, green onion, cilantro, ubc, ubc, brown sugar, ubc, ubc

Taken from tastykitchen.com/recipes/salads/a-blackeye-pea-salad-or-dip-a-k-a-redneck-caviar/ (may not work)