Ingredients

1. 2 cups shelled fresh or frozen black-eyed peas
2. 1cup thinly sliced scallions, white and tender green
3. 1/2 cup finely diced red bell pepper
4. 1/2 cup finely diced yellow bell pepper
5. 2 teaspoons finely chopped flat-leaf parsley
6. 1teaspoon finely chopped jalapeño
7. 1teaspoon minced garlic
8. 1/4 cup cider vinegar
9. 2 tablespoons extra-virgin olive oil
10. Salt and freshly ground pepper

Directions

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. 
3.  

Make Ahead

The salsa can be refrigerated overnight. Let return to room temperature before serving.