Ingredients2 (15.8 ounce) cans black-eyed peas, drained 1 (14.5 ounce) can petite diced tomatoes, drained 2fresh medium jalapenos, stemmed, seeded and minced 1 small onion, cut into small dice ½yellow bell pepper, stemmed, seeded and cut into small dice ¼ cup chopped fresh cilantro 6 tablespoons red wine vinegar 6 tablespoons olive oil (not extra virgin) ½ teaspoon salt ½ teaspoon ground black pepper ½ teaspoon garlic powder 1 teaspoon dried oregano 1 ½ teaspoons ground cumin
Mix all ingredients in a medium bowl; cover and refrigerate 2 hours or up to 2 days. Before serving, adjust seasonings to taste, adding extra vinegar, salt and pepper. Transfer to a serving bowl.
Copyright 2006 USA WEEKEND and columnist Pam Anderson. All rights reserved.
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