My F&W
quick save (...)

Black-Eyed Pea Salsa

  • SERVINGS: MAKES ABOUT 3 1/2 CUPS
  • HEALTHY
  • MAKE-AHEAD
  • VEGETARIAN

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

  1. 2 cups shelled fresh or frozen black-eyed peas
  2. 1 cup 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. 1 teaspoon finely chopped jalapeño
  7. 1 teaspoon minced garlic
  8. 1/4 cup cider vinegar
  9. 2 tablespoons extra-virgin olive oil
  10. 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.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.