Black-Eyed-Pea Salad

By Hollywood

Ingredients

• 2 cans (15 to 16 ounces each) black-eyed peas, drained (about 3 cups)
• 1 can (14.5 ounces) petite-diced tomatoes, drained
• 1 to 2 medium jalapeños, stemmed, seeded and minced
• 1/2 small red onion, cut into small dice
• 1/2 yellow bell pepper, stemmed, seeded and cut into small dice
• 1/4 cup chopped fresh cilantro
• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1/2 teaspoon each: salt and ground black pepper
• 1 1/2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder

Details

Servings 6
Adapted from aarp.org

Preparation

Step 1

Mix all ingredients in a medium bowl; cover and refrigerate until ready to serve (up to 2 days). Before serving, adjust seasonings, including additional vinegar, salt and pepper.