Make Ahead: The salad tastes best when allowed to rest in the refrigerator, covered for a few hours and up to overnight. It can be refrigerated for up to 3 days.
- 3 cups fresh black-eyed peas (if buying in pods, this is about 2 pounds of pods)
- Leaves from 1/2 bunch cilantro, chopped (1/2 to 3/4 cup)
- 5 to 6 scallions, white and light-green parts, cut crosswise into small slices (1/2 cup)
- 2 to 3 jalapeño peppers, stemmed and seeded, then cut crosswise into thin slices
- 1 medium red bell pepper and 1 medium green bell pepper, stemmed, seeded and finely chopped (1 1/2 to 2 cups)
- Juice of 1 lime (about 2 tablespoons)
- 1 1/2 cups fresh pineapple, finely chopped (if purchasing a whole pineapple you will have leftovers to enjoy in another recipe)
- 2 tablespoons apple cider vinegar
- 1/4 cup olive oil
- 1/2 teaspoon salt, or to taste
Put the black-eyed peas in a medium saucepan and just barely cover with water. Cover with a lid and bring to a boil over medium-high heat, then reduce the heat to medium-low and cook about 10 minutes, until tender. Drain the peas and place in a large mixing bowl.
Add the cilantro, scallions, peppers, lime juice, pineapple, vinegar, oil and salt to taste; mix well. Serve right away, or, better yet, cover and refrigerate for a few hours up to overnight, to develop the flavors. Taste and adjust salt and needed before serving.
Adapted from a recipe in the April 1992 issue of Bon Appetit magazine.
Tested by Cynthia A. Brown.
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