Ingredients

• 4 c. fresh or frozen black-eyed peas
• 2 1/2 c. chicken stock
• 1 red bell pepper, chopped
• 1 jalapeño pepper, seeded and chopped
• 1 pint yellow cherry tomatoes, halved
• 3 scallions, sliced
• 1/4 c. olive oil
• 1/4 c. apple cider vinegar
• Kosher salt and freshly ground black pepper
• 2 c. coarsely chopped baby spinach

Directions

1. 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.

2. 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.

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