Black-Eyed Pea Salsa

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2 cups shelled fresh or frozen black-eyed peas

1 cup thinly sliced scallions, white and tender green

1/2 cup finely diced red bell pepper

1/2 cup finely diced yellow bell pepper

2 teaspoons finely chopped flat-leaf parsley

1 teaspoon finely chopped jalapeño

1 teaspoon minced garlic

1/4 cup cider vinegar

2 tablespoons extra-virgin olive oil

Salt and freshly ground pepper

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