Black-Eyed Pea and Jalapeno Salad

Source: Martha Stewart Living, August 2004
adapted by There's Always Thyme to Cook

2 cans (15 ounces each) black-eyed peas, drained, rinsed, and excess water shaken out
2 fresh jalapeno chiles, seeds and ribs discarded, flesh cut into 1/4-inch dice (I used one)
1 small red onion, cut into 1/4-inch dice
3/4 cup sprouts, such as sunflower or alfalfa (I omitted)
1/4 cup extra-virgin olive oil
2 tablespoons red-wine vinegar (I used way more than that)
coarse salt and freshly ground black pepper

Put black-eyed peas, jalapenos, onion, and sprouts in a large bowl. Add oil and vinegar, and toss well. Season with salt and pepper.