Serve John Fleer's southern-style bean-and-bell-pepper salsa with the
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
How to Make It
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.
The salsa can be refrigerated overnight. Let return to room temperature before serving.
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