Black-Eyed Pea Salsa

• 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 jalapeno
• 1 teaspoon minced garlic
• 1/4 cup cider vinegar
• 2 tablespoons extra-virgin olive oil
• Salt and freshly ground pepper

1. Bring a medium saucepan of lightly salted water to a boil.
2. Add the black-eyed peas and cook until tender, about 20 minutes.
3. Drain and let cool completely.
4. In a large bowl, toss the black-eyed peas with the scallions, red and yellow bell peppers, parsley, jalapeno and garlic.
5. In a small bowl, whisk together the vinegar, oil and salt and pepper.
6. Toss the dressing with the salad.
7. Let stand at room temperature for 2 hours.
8. Season with salt and pepper before serving.

peas, scallions, red bell pepper, yellow bell pepper, flatleaf parsley, jalapeno, garlic, cider vinegar, extravirgin olive oil, salt

Taken from www.foodandwine.com/recipes/black-eyed-pea-salsa (may not work)