Black Eyed Pea Relish Recipe
2 cans (15 oz. each) black-eyed peas
1 red bell pepper
1/2 green bell pepper (optional)
1/4 C. chopped fresh parsley
1/4 C. chopped fresh chervil (optional)
1 clove garlic, minced (or more to taste)
Mustard-Jalapeno Dressing, recipe follows
Drain the peas, rinse and drain well. Cut the scallions into 1/2-inch pieces. Seed the bell peppers and chop finely. Combine the peas, scallions, bell peppers, parsley, chervil and garlic in large salad bowl. Add the Mustard-Jalapeno Dressing and toss to mix. Serve with corn chips or bagel chips.
Mustard Jalapeno Dressing
1/2 C. olive oil
3 T. red wine vinegar
1 to 2 T. whole grain mustard
1 fresh jalapeno, seeded and minced
Salt and pepper to taste
Whisk ingredients together until well mixed.