Black Eyed Pea Salsa

Ingredients

• FOR THE DRESSING
• 1/2 cup Olive Oil
• 1/3 cup White Wine (or Regular) Vinegar
• 2 Tablespoons (to 3 Tablespoons) Sugar
• 1 teaspoon Celery Seed
• 1/2 teaspoon Dry Mustard
• 1/2 teaspoon Salt
• Freshly Ground Pepper, to taste
• VEGGIES
• 3 stalks Celery Finely Chopped
• 3 stalks Green Onions, Sliced
• 1 whole Red Bell Pepper, chopped
• 1 whole Cucumber, Peeled, Seeded, And Chopped
• 1 whole Jalapeno (optional), Seeded And Chopped
• 1 cup (or More If Desired) Chopped Cilantro
• 2 cans Black-eyed Peas, Drained

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Whisk the olive oil, vinegar, sugar, celery seed, dry mustard, salt and freshly ground pepper in a large bowl until the sugar dissolves.

2. Finely chop the celery, slice the green onions and chop the red bell pepper.

3. Peel, seed and chop the cucumber, then add it to the bowl with the celery, onions and pepper.

4. Seed and chop the jalapeno if using it (optional). Chop the cilantro.

5. Rinse and drain the black-eyed peas, then add them to the bowl with the vegetables, jalapeno if using, and cilantro.

6. Pour the dressing over the salsa and toss gently until everything is coated.

7. Cover and refrigerate for at least 60 minutes so the flavors blend, stirring once halfway through.

8. Stir well, taste and adjust the salt, pepper or sugar, then serve chilled with a slotted spoon.