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Categories:
peas scallions red bell pepper yellow bell pepper flat leaf parsley jalapeno garlic cider vinegar extra-virgin olive oil salt
Viewed: 64 - Published at: 5 years agoIngredients
- 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
Method
- 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, jalapeno 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.
