Black-Eyed Pea Salsa

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This recipe was prepared by Chef John Maxwell on Real Virginia, Virginia Farm Bureau’s weekly television program.

Maxwell, a certified executive chef, culinary educator and member of the American Academy of Chefs, shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.

Black-Eyed Pea Salsa

For dressing:

½ cup olive oil
⅓ cup sushi vinegar or regular white vinegar
2-3 tablespoons sugar
1 teaspoon celery seed
½ teaspoon dry mustard
½ teaspoon salt
freshly ground pepper to taste

For vegetables:

3 stalks celery, finely chopped
3 green onions, sliced
1 red bell pepper, chopped
1 cucumber, peeled, seeded and chopped
1 whole jalapeno (optional), seeded and chopped
1 pound black-eyed peas, fresh or frozen
1/2 cup (or more, if desired) chopped fresh cilantro

Mix together dressing ingredients, and set aside.

Combine celery, green onions, bell pepper, cucumber and jalapeno with black-eyed peas. Pour dressing over the mixture, and stir gently. Add cilantro, and stir again.

Cover and refrigerate at least 1 hour. Serve with cornbread.

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