Alabama Caviar.

ALABAMA CAVIAR

INGREDIENTS:
2 CUPS COOKED BLACK EYED PEAS, RINSED AND DRAINED
1 CUP FRESH OR FROZEN COOKED CORN, CANNED WILL DO, DRAIN CORN FIRST
2 MEDIUM CELERY RIBS, CROSSCUT INTO ¼ INCH PIECES
¾ CUP SEEDED, DICED FRESH TOMATOES
1 MEDIUM RED BELL PEPPER, CUT INTO ¼ INCH DICE
3 GREEN ONIONS MINCED, TOP AND BOTTOMS
½ MEDIUM FRESH JALAPENO PEPPER, SEEDED, MINCED (OPTIONAL)
1 TEASPOON DRIED LEAF THYME

DRESSING:
5 TABLESPOONS BALSAMIC VINEGAR
1 TABLESPOON PLUS 1 TEASPOON HONEY
2 TEASPOONS DIJON MUSTARD
1 TEASPOON SALT
¼ TEASPOON FRESH GROUND BLACK PEPPER
½ CUP VEGETABLE OIL
¼ CUP EXTRA VIRGIN OLIVE OIL

PROCEDURE:
1. IN A LARGE BOWL, NOT ALUMINUM, MIX FIRST 8 INGREDIENTS

2. IN A SEPARATE BOWL, NOT ALUMINUM, WHISK DRESSING INGREDIENTS, EXCEPT OILS, TOGETHER. SLOWLY ADD OILS WHILE WHISKING. (THE RECIPE CAN BE PREPARED AHEAD UP TO 4 HOURS. REFRIGERATE THE VEGETABLES AND DRESSINGS AHEAD)

3. TO SERVE: TOSS VEGETABLES WITH ENOUGH DRESSING TO CAOT VEGETABLES. SAVE THE REMAIDER FOR A LATER GREEN SALAD. SERVE ON CHILLED PLATES LINED WITH LETTUCE LEAVES (YOUR CHOICE OF LETTUCE).

4. GARNISH WITH TOMATO QUARTERS, KALAMATA OLIVES AND TOP WITH (OPTIONAL) CRUMBLED FETA CHEESE.

TO REALLY MAKE IT A SPECIAL MEAL, SERVE WITH GRILLED SAUSAGE