Alabama Caviar

3 (15-oz.) cans black-eyed peas, rinsed and drained
1/4 cup red onion, chopped
1/4 cup green bell pepper, chopped
1/4 cup red bell pepper, chopped
1/4 cup yellow bell pepper, chopped
1/2 cup grape or cherry tomatoes, cut into quarters
1/4 cup Italian parsley, chopped
Chopped pickled jalapeño peppers to taste (optional, but I added lots)

Dressing*  (Reduced-fat directions given below)
1/4 cup balsamic vinegar
1/4 cup olive oil
2 Tbsp. sugar
Salt and pepper to taste

Combine caviar ingredients in a large bowl. Combine dressing ingredients and pour over caviar. Season to taste with salt and pepper. For best results, allow to marinate from 12 to 24 hours before serving.

Serve with tortilla chips or Southern-style bruschetta (saltines)

Southern home cooks traditionally use bottled Italian Dressing. Cooks Illustrated gives Good Seasons Viva Italian Dressing their highest marks for bottled salad dressing. Good Seasons calls this dressing “lively and rustic,” but I’d say it’s slightly sweet and tangy and perfect for this caviar, especially with a bit of pickled jalapeño tossed in.

If you’re looking to cut fat, calories and WW SmartPoints, use this reduced-fat recipe from the back of a package of Good Seasons Italian Dressing Mix: mix one Good Seasons package with 1/4 cup vinegar, 1/4 cup plus 3 Tbsp. water and 1/4 cup olive oil. This makes a total of 16 Tbsp. of dressing, each Tbsp. is 1 WW SP.

Serves: 8
SmartPoints per serving: 3  (with reduced-fat dressing)