2 1/2c.chicken stock - for cooking black-eyed peas
1red bell pepperchopped
1jalapenĚo pepperseeded and chopped
1pintyellow cherry tomatoeshalved
3scallionssliced
1/4c.olive oil
1/4c.apple cider vinegar
Kosher salt and freshly ground black pepper
2c.coarsely chopped baby spinach
Instructions
Bring peas and chicken stock to a boil in a medium saucepan over medium-high heat. Cover, reduce heat to low, and cook until tender, 5 to 7 minutes. Drain and cool 30 minutes.
Stir together peas, peppers, tomatoes, scallions, oil, and vinegar in a bowl. Season with salt and pepper. Chill until ready to serve, at least 4 hours and up to 24 hours. Fold in spinach.
Notes
I couldn't find fresh Black-Eyed Peas and bought two cans - rinsed and served! So easy and just as delicious I am sure as making them.******Chill until ready to serve, at least 4 hours and up to 24 hours***