Hot Dog Topping Recipe: Marinated Black-Eyed Pea Salad (a.k.a. Little Rock Caviar)

A staple at the chef's family get-togethers, this flavor-packed relish can marinate in the fridge for a couple of days before you deploy it for hot dogs. You'll have no problem using any leftovers as a dressing for green salads or a straight-up side dish.

By: Jed Portman

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Marinated Black-Eyed Pea Salad

Marinated Black-Eyed Pea Salad (a.k.a. Little Rock Caviar)

Nick Melvin
Venkman's
Atlanta, Georgia

A staple at the chef’s family get-togethers, this flavor-packed relish can marinate in the fridge for a couple of days before you deploy it for hot dogs. You’ll have no problem using any leftovers as a dressing for green salads or a straight-up side dish. Get the recipe.

From Nick Melvin
Venkman's
Atlanta, Georgia

Ingredients

Makes enough for 8-10 hot dogs.

  • 2 cups cooked or canned low-sodium black-eyed peas
  • 1/4 cup red bell pepper, diced
  • 1/4 cup green bell peppers, diced
  • 1/4 cup yellow onion, diced
  • 1/4 cup celery, diced
  • 2 tbs. minced garlic
  • 2 tbs. minced parsley
  • 1 cup Worcestershire
  • 2 cups cider vinegar
  • 1.5 cups brown sugar
  • 1 tbs. Creole seasoning
  • 1/2 cup water
  • 1/2 cup Creole mustard
  • Pinch salt, plus more to taste
  • Pinch black pepper, plus more to taste

Preparation

Add first seven ingredients to a large bowl. Bring the remaining ingredients to a hard boil in a small saucepan, then pour hot liquid over the peas and vegetables. Let mixture cool to room temperature, then chill overnight before spooning over hot dogs.

Marinated Black-Eyed Pea Salad

Marinated Black-Eyed Pea Salad (a.k.a. Little Rock Caviar)

Nick Melvin
Venkman's
Atlanta, Georgia

A staple at the chef’s family get-togethers, this flavor-packed relish can marinate in the fridge for a couple of days before you deploy it for hot dogs. You’ll have no problem using any leftovers as a dressing for green salads or a straight-up side dish.

Photo by: Margaret Houston

Margaret Houston

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