Ingredients

Makes about 3 cups

　　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

　　

Step 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.

　　

Step 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.

　　

Step 3

Serve peas chilled or at room temperature on toasts or with grilled or roasted meats.