Black-Eyed Pea Vinaigrette (Mississippi Caviar)

3 cans black-eyed peas, drained well
1/4 c. Finely minced shallots
1/4 c. Minced parsley or to taste, Italian parsley preferred
2 cloves garlic, finely minced
juice of 1/2 lemon
2-3 T. red wine vinegar
1/2 c. Peanut oil or olive oil
2 t. Dried thyme, crushed in fingers
salt and freshly ground black pepper to taste

Place black-eyed peas in a mixing bowl. Add shallots, parsley, garlic, lemon juice, vinegar and oil and thyme. Stir to combine. Season with salt and pepper.

Source: unknown

Prepared by: Lisa for October 2000 meeting