Black-Eyed Pea and Jalapeno Salad

• 2 cans (15 ounces each) black-eyed peas, drained, rinsed, and excess water shaken out
• 2 fresh jalapeno peppers, 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 sunflower or alfalfa
• 1/4 cup extra-virgin olive oil
• 2 tablespoons red-wine vinegar
• Coarse salt and freshly ground black pepper

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

blackeyed peas, jalapeno peppers, red onion, sprouts, extravirgin olive oil, redwine vinegar, salt

Taken from www.epicurious.com/recipes/food/views/black-eyed-pea-and-jalapeno-salad-392379 (may not work)