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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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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 |
Directions:
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.
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.
3. Serve peas chilled or at room temperature on toasts or with grilled or roasted meats.
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