Excerpt from: A Vegetarian Cooks’ Book, The Green Cutting Board Press, 2004
3 (16 ounce) cans black-eyed peas, drained
1/2 cup finely chopped green pepper
1/2 cup finely chopped red pepper
3/4 cup finely chopped hot peppers
3/4 cup finely chopped onion
1/4 cup drained, chopped pimento
1 garlic cloves, chopped
1/3 cup red wine vinegar
2/3 cup olive oil
1 tablespoon Dijon mustard
Combine peas, bell peppers, hot peppers, onion, pimento and garlic. In a separate bowl, whisk together the vinegar, oil and mustard and pour over the bean mixture, mix well. Season to taste with salt and hot sauce. With a wooden spoon or potato masher, mash the bean mixture slightly. Refrigerate until ready to serve.
Drain the "caviar" well and serve with pita or tortilla chips.