Black-Eyed Pea Salad

6-8 servings

2 (15-ounce) cans black-eyed peas, drained and rinsed

4 plum tomatoes, quartered, seeded, and finely diced

1/2 medium red onion, finely diced

1 red bell pepper, seeded and finely diced

1 jalapeño pepper, seeded and finely diced

2 Tablespoons chopped green onions

2 Tablespoons chopped fresh flat-leaf parsley

1/4 cup unseasoned rice wine vinegar

3 Tablespoons canola oil

1/2 teaspoon granulated sugar

Tabasco to taste (optional)

Kosher salt and freshly ground black pepper to taste

In a large bowl, combine the black-eyed peas, tomatoes, onions, peppers, green onions, and parsley.  In a separate bowl, whisk together the vinegar, oil, and sugar.  Pour the dressing over the black-eyed pea mixture and toss until combined.  Season to taste with tabasco, salt, and pepper.  Allow the salad to marinate for several hours in the refrigerator before serving. Enjoy!

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