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

August 1997

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Recipe Summary

Yield:
MAKES ABOUT 3 1/2 CUPS
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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