Recipe information
Yield
Makes about 3 cups
Ingredients
1
cup dried black-eyed peas
1
yellow bell pepper
1
/2 red bell pepper
1
/2 fresh jalapeño chile
1
/4 cup extra-virgin olive oil
1
/4 cup white-wine vinegar
1
/4 cup minced fresh chives
2
tablespoons minced red onion
1
teaspoon minced garlic
Accompaniment: toasts or grilled or roasted meats
Need to make a substitution?
Preparation
Step 1
Quick-soak black-eyed peas. In a saucepan simmer peas in water to cover until tender, about 20 minutes, and drain in a sieve.
Step 2
Cut bell peppers into 1/4-inch dice. Wearing rubber gloves, seed and mince jalapeño. In a bowl stir together all ingredients and salt and pepper to taste. Chill peas, covered, at least 4 hours and up to 2 days.
Step 3
Serve peas chilled or at room temperature on toasts or with grilled or roasted meats.