Black-Eyed Pea Salsa

Contributed by John Fleer

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.

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.
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.