- 2 cups dried black-eyed peas
- 3 Tbsp. red wine vinegar
- 2 cloves garlic, finely chopped
- 1 tsp. Dijon mustard
- 1 tsp. dried oregano
- 2 ribs celery, chopped
- 1 red bell pepper, chopped
- 1 jalapeno, seeded and finely chopped
- 1 cup sliced green onions
- 1/2 cup chopped red onion
Carefully pick through black-eyed peas to remove any debris or small stones and rinse well. Transfer to large bowl, cover with 3 inches of water, cover and set aside at room temperature for 8 hours or overnight. Drain and rinse well.
Transfer peas to a large pot. Add 6 cups of water and bring to a boil. Reduce heat, cover and simmer until peas are tender but still whole, about 45 minutes. Drain well. You’ll have about 5 cups of cooked peas.
In a large bowl, whisk together vinegar, garlic, mustard and oregano. Add peas, celery, bell pepper, jalapeno, green onions and red onion and toss to combine. Cover and chill at least 2 hours or overnight to allow flavors to blend before serving. Can be served as salad or salsa.
Nutritional information: 160 calories (5 from fat), .5g total fat, 0g saturated fat, 0mg cholesterol, 30mg sodium, 28g carbohydrates, 5g dietary fiber, 5g sugar, 10g protein