- 1 1/2 cups dried black-eyed peas
- 1/4 cup white onion, diced
- 1/2 cup roasted red bell pepper, diced
- 1 Tbsp. jalapeño pepper, seeded and minced
- 2 Tbsp. chopped parsley
- 2 Tbsp. chopped cilantro
- 2 Tbsp. olive oil
- 2 Tbsp. red wine vinegar
- 1 tsp. kosher salt
- 1/2 tsp. ground black pepper
Active time: 15 minutes
Total time: 30 minutes, plus soaking overnight
In a large bowl, soak black-eyed peas overnight in 5 cups of cold water.
Drain beans. Transfer to a large saucepan and add enough fresh water to cover by 3 inches. Bring to a boil, then lower heat to a simmer and skim the foam off the top periodically. Cook until beans are soft, 20 to 30 minutes.
Drain beans and transfer to a large bowl. Add onion, red bell pepper, jalapeño pepper, parsley, and cilantro, and stir to combine. In a small bowl, whisk together olive oil, vinegar, salt, and pepper. Pour dressing over salad and toss to combine.