This is the best version of marinated black eyed peas, better known as Southern Caviar, that I have ever had. Simplified slightly from The New Southern Garden Cookbook by Sheri Castle.
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2 cups canned black-eyed peas, drained and rinsed
1/4 cup sherry vinegar
1/4 cup vegetable oil
1/2 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce
1/2 teaspoon black pepper
1/2 teaspoon ground cumin
1/2 cup canned fire roasted diced tomatoes, drained
1/2 cup diced red bell pepper
1/4 cup finely chopped onion
1/2 cup corn kernels
1 or 2 finely chopped pickled jalapeƱos
1 tablespoon canned chopped mild green chiles
1/2 cup finely chopped flat leaf parsley
Mix all ingredients together in a medium bowl. Cover and refrigerate at least 4 hours and preferably overnight. Stir and season with salt and pepper if necessary to taste. Serve as an appetizer with crackers, or as a salsa with chips, on tacos, fajitas, etc. This is also a great side dish with fried or grilled chicken.
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