8 - 10 servings
2 (15 1/2 oz. each) cans black-eyed peas OR
1 cup dried black-eyed peas
1/3 cup each yellow, orange and green bell pepper, chopped
1/2 large purple onion, chopped
2 jalapenos, finely chopped
2 large Roma tomatoes, chopped
1 clove garlic, very finely chopped
2 tablespoons red wine vinegar
2 tablespoons oil
2 teaspoon salt, or to taste
1/4 teaspoon pepper, or to taste
1/2 teaspoon Tabasco sauce
Drain and rinse the canned black-eyed peas or prepare dried peas according to package directions.
Combine peas, bell peppers, onion, jalapeños, tomatoes and garlic.
Toss until mixed.
Refrigerate up to 24 hours before serving if time permits.
Pour dressing over salad 2 hours before serving and toss to coat evenly.
No Nutritional Information Available