Black-Eyed Pea Salsa

• 1 15-ounce can of black-eyed peas, drained and rinsed
• 1/2 to 1 medium red bell pepper, diced (depending on your taste)
• 2 Tbs. red onion, minced
• 1 Tbs. fresh parsley, minced
• 1 Tbs. fresh cilantro, minced
• 1 tsp. fresh jalapeno, minced
• 2 Tbs. vegetable oil
• 2 Tbs. red wine vinegar
• salt and pepper to taste

Mix first six ingredients in a bowl, add oil and vinegar then salt and pepper to taste. Cover and refrigerate.

Makes about 3 cups