Article(s) referencing this recipe:

• Back to Basics - More Beans by Healthy-Foods Readers

Source: Internet. "Black-eyed pea salsa is a Texas tradition, and the best place to find it in New York is at the Cowgirl Hall of Fame Restaurant. They've kindly agreed to share their recipe."

3 16 oz cans black-eyed peas, drained and rinsed of all juice
1 small jar chopped pimentos, juice included (or chopped roasted peppers)
1 bunch scallions, thinly sliced, green part only
1 tablespoon fresh oregano (or 1 tsp dried)
1 tablespoon Tabasco Sauce
1 tablespoon Worcestershire sauce
1 teaspoon black pepper
1/2 bunch parsley or cilantro, chopped
3 canned or fresh jalapeno chilies, chopped
1 firm, ripe, chopped tomato
1-2 cups vinaigrette, any kind, regular or reduced-fat
1 green bell pepper, finely chopped
3 cloves fresh garlic, pressed or minced

In a large bowl, blend all ingredients very well. Refrigerate for at least 4-6 hours, preferably overnight, in a sealed or covered container. Remember the longer it sits, the better it gets!

Serving Suggestions: Serve with tortilla chips or old-fashioned saltine crackers.