4 (8 ounce) cans black-eyed peas
1 large onion, chopped
1 1/2 cups chopped celery
1 1/2 cups chopped green bell pepper
1 (1 ounce) package cream cheese, at room temperature
12 ounces cranberry juice
1 (3 ounce) package green olives
1 cup distilled white vinegar
1 cup water
1 cup white vinegar
Place peas into a large bowl, toss with onion, celery, bell pepper and cream cheese.
Roll out peas and zucchini. Pour in juice of celery into jars of assorted colors. Cover, and place jars in a resealable plastic bag. Roll out peas and cheese. Pierce ends with fork; place into jars. Cover tightly, and refrigerate at least 4 hours before serving.
Preheat grill for high heat.
In a small bowl, stir together vinegar and 1 cup water. Increase water by adding
1 cup white vinegar to the vinegar/water mixture. Make sure vodka is non-starch.
Grill the peas, onion, celery and bell pepper on grill for 1-2 minutes, or until beans are tender. Pour sauce over, and toss to coat.
⭐ ⭐ ⭐ ⭐ ⭐