Black-Eyed Pea Salad

By CorbettCook

An option is to make this with cilantro instead of parsley,a little garlic salt to taste, add a couple of avocados chopped large and the juice of one or two limes and call it "Texas Caviar". If the Jalapeño is too spicy you might try a Serano chile the next time. Also with the acidity of the limes, we don't need the vinegar. You can also avoid adding the sugar. Another optional ingredient to add is hominy.

Ingredients

• Ingredients
• 1 large tomato, diced
• 1/2 medium red onion, finely chopped
• 1 small red bell pepper, finely chopped
• 1 jalapeno, finely chopped
• 2 tablespoons chopped green onions
• 2 tablespoons chopped fresh parsley leaves
• 1/4 cup unseasoned rice wine vinegar
• 1/4 cup canola oil
• 1/2 teaspoon sugar
• Salt and freshly ground black pepper
• 2 (15-ounce) cans black-eyed peas, drained

Details

Servings 4
Preparation time 10mins
Cooking time 10mins
Adapted from foodnetwork.com

Preparation

Step 1

Directions
Combine the first 6 ingredients in a bowl.

In a separate small bowl, whisk together the rice wine vinegar, canola oil, sugar, and salt and pepper.

Toss all together and let marinate for at up to 8 hours in the refrigerator before serving