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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

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  • 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 jalapeƱo
  • 1 teaspoon minced garlic
  • 1/4 cup cider vinegar
  • 2 tablespoons extra-virgin olive oil
  • Salt and freshly ground pepper


How to make this recipe

  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

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