Black-Eyed Pea & Jalapeno Salad

[Guest guest]

Black-Eyed Pea & Jalapeno Salad

 

2 15 ounce cans black-eyed peas, drained, rinsed and excess water shaken out

2 fresh jalapeno chilies, seeds and ribs discarded, flesh cut into 1/4 inch dice

1 small red onion, cut into 1/4-inch dice

3/4 cup sprouts, such as alfalfa or sunflower

1/4 cup extra-virgin olive oil

2 tablespoons red wine vinegar

salt and pepper

 

Place black-eyed peas, jalapenos, onions and sprouts in a large bowl. Add oil

and vinegar and toss well. Season with salt and pepper.

Serves 4.

 

 

 

Now you can have a huge leap forward in email: get the new Mail.