Black-Eyed Pea Salsa

Ingredients

• 2 cups shelled fresh or frozen black-eyed peas
• 1 cup thinly sliced scallions, white and tender green
• 1/2 cup finely diced red bell pepper
• 1/2 cup finely diced yellow bell pepper
• 2 teaspoons finely chopped flat-leaf parsley
• 1 teaspoon finely chopped jalapeño
• 1 teaspoon minced garlic
• 1/4 cup cider vinegar
• 2 tablespoons extra-virgin olive oil
• Salt and freshly ground pepper

Steps

1. Bring a medium saucepan of lightly salted water to a boil. Add the black-eyed peas and cook until tender, about 20 minutes. Drain and let cool completely.
2. In a large bowl, toss the black-eyed peas with the scallions, red and yellow bell peppers, parsley, jalapeño and garlic. In a small bowl, whisk together the vinegar, oil and salt and pepper. Toss the dressing with the salad. Let stand at room temperature for 2 hours. Season with salt and pepper before serving.