As an appetizer, these black-eyed peas are light, lovely and have a perfectly harmonious bean flavor-pairing with the crunchy red pepper, green onion and fresh parsley. I added the red onions and a touch of garlic. Yum!
Kalamata olives,or olives of your choice, as garnish
Place the black-eyed peas in a pot with the bay leaf and cover with water by 5 cm. Bring to a boil, reduce the heat, add salt to taste and simmer gently until peas are tender but not mushy (al dente), about 25-30 minutes. Drain through a colander and run some cold water over them. Cool to room temperature.
In large bowl, add the black-eyed peas, red onion, red bell pepper, garlic, green onion and parsley. Toss together with the vinegar, olive oil, salt and pepper to taste.
Let stand for 20 minutes to allow flavors to meld. Transfer to a serving platter and serve garnished with olives.
This is a great make ahead side dish. Allowing it to stand for 20 minutes or longer allows the flavors to meld together.