Black Eyed Pea Salsa

• 4 tablespoons red wine vinegar
• 2 tablespoons extra virgin olive oil
• 1/4 teaspoon sea salt
• 1/4 teaspoon pepper
• 4 cups black-eyed peas (drained & rinsed)
• 3/4 cup celery, diced
• 1/2 cup red bell pepper, diced
• 1/2 cup green bell pepper, diced
• 1/2 cup Spanish onion, diced
• 1/2 cup radish, diced
• 1/2 cup tomatoes, diced
• 1/2 cup fresh cilantro, chopped
• 1 (4 ounce) can diced green chilies
• 1 jalapeno (diced, deveined & deseeded)
• 2 fresh garlic cloves

1. Chop all the vegatables.
2. Add the rest of ingredients to a bowl, deep enough to mix the ingredients together.
3. If served cold, refrigerate for at least an hour before serving.
4. If served warm, heat up in the microwave or on the stove-top.

red wine vinegar, extra virgin olive oil, salt, pepper, blackeyed peas, celery, red bell pepper, green bell pepper, spanish onion, radish, tomatoes, fresh cilantro, green chilies, garlic

Taken from www.food.com/recipe/black-eyed-pea-salsa-123955 (may not work)