Recipes Black-Eyed Pea Salsa Be the first to rate & review! 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 By John Fleer Updated on March 29, 2015 Print Rate It Share Share Tweet Pin Email Yield: MAKES ABOUT 3 1/2 CUPS Ingredients 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 Directions 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. Rate it Print