Black-Eyed Pea Salsa
PREPARATIONMake 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