Black Eyed Pea Salad
- 2 can (15-1/2 ounces) black-eyed peas, rinsed and drained
- 1 large tomato, diced
- 1 chopped red pepper
- 2 green onions, chopped
- 1 jalapeno pepper, seeded and chopped
- 2 tablespoons of chopped fresh flat leaf parsley
- ¼ cup red wine vinegar
- ¼ canola oil
- 1 teaspoon of sugar
- Salt and fresh ground pepper to taste
Combine peas, tomato, red pepper, green onions, jalapeno, and parsley in a large bowl.
Whisk together vinegar, oil and sugar in a small bowl. Pour over peas and toss to combine.