Zesty black-eyed pea salsa

2 cups fresh black-eyed peas;

1⁄4 cup sherry vinegar or red wine vinegar;

1⁄4 cup vegetable oil;

1⁄2 teaspoon Worcestershire sauce;

1⁄4 teaspoon hot sauce;

1 teaspoon kosher salt;

1⁄2 teaspoon ground black pepper;

1⁄2 teaspoon ground cumin;

1⁄2 cup canned fire-roasted diced tomatoes, drained;

1⁄2 cup cored and diced red bell pepper;

1⁄4 cup finely chopped onion;

1⁄2 cup corn kernels;

1 to 2 pickled or fresh jalapeños, finely chopped;

2 tablespoons chopped fresh or canned mild green chiles;

1⁄4 cup finely chopped flat-leaf parsley.

Place the peas in a large saucepan. Add cold water to cover the peas by 2 inches. Add a pinch of kosher salt and bring to a boil. Skim off the foam, reduce the heat, and simmer until tender, about 25 minutes. Drain and transfer into a medium bowl. Stir in the vinegar, oil, Worcestershire, hot sauce, salt, pepper, and cumin and let the beans cool to room temperature, stirring occasionally.
Stir in the tomatoes, bell pepper, onion, corn, jalapenos, green chiles, and parsley. Cover and refrigerate until well chilled, at least 4 hours and preferably overnight. Just before serving, stir well and check the seasoning.
What else works? You can use other field peas of similar size and texture as black-eyed peas.
Make-ahead note: The salsa can be made up to 2 days ahead, but don’t add the parsley until just before serving. Store covered and refrigerated. Stir well and check the seasoning before serving.