Black-Eyed Pea Salad : Robert Irvine

Ingredients

• 1 tablespoon olive oil, approximately, as needed to brush on peppers
• 1 red bell pepper, halved, stemmed and seeds removed
• 1 yellow bell pepper, halved, stemmed and seeds removed
• 1/3 cup red wine vinegar
• 1 large clove garlic, lightly crushed with the side of a knife blade and quartered
• 1 cup olive oil, preferably extra-virgin
• 2 (16-ounce) cans black eyed peas, drained
• 2 tablespoons sliced scallions, white and tender green parts only (from about 6 scallions)
• 2 tablespoons chopped fresh parsley leaves, from about 1-ounce parsley, stems removed