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.
160 calories (5 from fat), .5g total fat, 0g saturated fat, 0mg cholesterol, 30mg sodium, 28g carbohydrates, 5g dietary fiber, 5g sugar, 10g protein