0.0 0

Black-Eyed Pea Salsa

Serve John Fleer's southern-style bean-and-bell-pepper salsa with the Sweet Tea-Cured Roast Pork or on its own as a salad.

Plus: More Vegetable Recipes and Tips

  • Servings: MAKES ABOUT 3 1/2 CUPS

Related Video

More Videos
How to Make the Ultimate Chocolate Ganache


  • 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


  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.

Make Ahead

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

Contributed By Published August 1997

Related Video

More Videos
How to Make the Ultimate Chocolate Ganache

You May Also Like


493462 2013-12-06 John Fleer summer|american|southern-soul-food|beans-grains-and-legumes|salads|side-dishes|8|healthy|make-ahead|vegetarian august-1997,john fleer,blackberry farm,black-eyed pea,bean salsa,bean salad,black-eyed pea salad recipes,black-eyed-pea-salsa 493462