Catering chef Patricia Haydel offers this Cajun Caviar as a festive alternative to the typical black-eyed peas and rice that's served alongside smothered cabbage on New Year’s Day down South. Observing these holiday traditions is said to guarantee a New Year filled with luck (from the black-eyed peas) and money (from the cabbage). Wishing everyone good luck, good health and all the best in 2010!

Ingredients

• 1 15-ounce can black-eyed peas, drained and rinsed
• 1 15-ounce can whole ripe olives, drained and sliced
• 2 large cloves garlic, minced
• 1/2 red bell pepper, chopped
• 1/2 yellow bell pepper, chopped
• 1/2 cup chopped green onion
• 1/3 cup chopped pickled jalapeño pepper
• 2 tablespoons olive oil
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon wine vinegar
• 1 teaspoon cumin
  

Directions

Combine all ingredients in a bowl; mix well. Cover and refrigerate for at least 2 hours, preferably overnight, until ready to serve.

Serve with tortilla chips or your favorite crackers.

Recipe compliments of Chef Patricia Haydel, Lagniappe Catering