Hoppin’ John Salsa

• 1 cup cooked heirloom black-eyed peas
• 1 celery rib, diced
• ½ red bell pepper, diced

In a bowl, combine the peas, celery, bell pepper, onion, garlic, parsley, and lemon zest and juice and mix well. Season with salt and black pepper.

The salsa can be served right away but tastes even better the next day. Pack into a food storage container and refrigerate. It will keep for up to 5 days.