Saveur

Photo: Michael Piazza

MAKES 8 CUPS

This recipe can be served as a salad or a side dish.

2  15-ounce cans of black-eyed peas
8 scallions, trimmed and chopped
1 green bell pepper, seeded and finely diced
1 red bell pepper, seeded and finely diced
1 large tomato, cored and diced
1⁄4 cup chopped cilantro
1  16-ounce bottle of spicy Italian salad dressing

1. Drain peas well, discarding the liquid, and transfer peas to a large bowl. Add scallions, peppers, tomatoes, cilantro, and salad dressing and toss to combine.

2. Cover with plastic wrap and refrigerate for 3 hours or overnight, to allow the flavors to come together. Serve cold or at room temperature.

This article was first published in Saveur in Issue #94