Cajun Caviar

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Lagniappe Catering was established in 1988 by Patricia Haydel as a result of a lifelong enjoyment of cooking. Lagniappe Catering is a
family business, proud of its reputation for elegant, personal friendly service. Patricia teamed with Vera Norwood in 1990 and along
with the assistance of an experienced, professional staff, no function is too large or small. Lagniappe Catering offers comprehensive
off-premise catering and party planning for every occasion.

Cajun Caviar

1 can black-eyed peas, drained and rinsed
1 can whole ripe olives, sliced
1/2 yellow bell pepper, chopped
1/2 red bell pepper, chopped
1/2 C. chopped green onion
2 large cloves garlic, minced
1/3 C. chopped, pickled jalapeno peppers
1 tsp. cumin
2 Tbsp. fresh cilantro, chopped
1 Tbsp. wine vinegar
2 Tbsp. olive oil

In a large bowl, combine all ingredients and mix well. Cover and refrigerate at least two hours, preferably overnight, until ready to
serve. Serve with tortilla chips or your favorite cracker.

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