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14 FOUR SEASONS BREEZE | JUNE 2023 Dressing • 4 Tablespoons fresh lime juice • 1 Tablespoon red wine vinegar or white vinegar • 4 Tablespoons avocado oil or extra virgin olive oil Caviar • 15 ounce can black-eyed peas, drained and rinsed • 15 ounce can black beans, drained and rinsed • 10 ounce can diced tomatoes with green chilis, such as Rotel • 1/4 -1/2 teaspoon ground cumin, to taste • 1 medium green bell pepper, seeded and diced Souern Caviar Thank you to all Four Seasons residents who took the time to share their favorite family recipes and why they became favorites. This dish was shared by Bettyann James. She said that her family requests her version of Southern Caviar for their annual Juneteenth gathering. I had difficulty finding the brand of beans she uses, so I adapted the recipe to resemble one I had at a family gathering in Texas. Below is my version. Bettyann's version is in the picture. Whichever version you make, enjoy! INGREDIENTS DIRECTIONS Dressing Combine all the dressing ingredients in a 2-cup container. Whisk to emulsify. Set aside. Caviar Combine all the caviar ingredients in a large bowl, mixing well. Add the dressing and stir to combine. Cover and refrigerate for at least 2 hours or overnight. Taste and adjust seasoning, if needed. Serve with tortilla chips, crackers, or vegetables. • 1 teaspoon finely minced garlic • 1 teaspoon kosher salt (or to taste) • 1/4 fresh ground pepper (or to taste) • 1 medium yellow bell pepper, seeded and diced • 1/4 cup green onion sliced 1/8 inch thick, both white and green parts • 1 to 2 teaspoons minced jalapeno pepper, either pickled or fresh • 2 Tablespoon chopped cilantro leaves e recipe submitted by Bettyann James Irene's version as detailed above

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