Black-Eyed Pea Salsa

INGREDIENTS

• 2 cups shelled fresh or frozen black-eyed peas
• 1 cup thinly sliced scallions, white and tender green
• 1/2 cup finely diced Prime Time red bell pepper
• 1/2 cup finely diced Prime Time 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

PREPARATION

Make ahead: The salsa can be refrigerated overnight. Let return to room temperature before serving.

Bring 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 in vinegar, oil salt and pepper. Toss the dressing with the salad. Let stand at room temperature for 2 hours. Season with salt and pepper before serving.

MAKES 3 1/2 CUPS