Black-eyed Pea and Jalapeno Salad
Submitted by Sue Lowes on Apr 09, 2010

Spicy, tangy black-eyed peas.

Servings:
8

Complexity:   
Very Easy

Total Time:
30 min.

Ingredients:
2 cans (15 oz. each) black-eyed peas, drained, rinsed and excess water shaken out.
2 fresh jalapeno chilies, seeds and ribs discarded, fresh cut into 1/4 inch dice
1 small red onion, cut into 1-inch dice
3/4 cup sprouts, such as sunflower or alfalfa
1/4 cup extra virgin olive oil
2 tablespoons red-wine vinegar
Coarse salt and freshly ground black pepper.

Directions:
Put black-eyed peas, jalapenos, onion and sprouts in a large bowl. Add oil and vinegar, and toss well. Season with salt and pepper.

Cook's Notes:
Great with grilled meat.


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