Black Eyed Pea Salsa

• 1/2 cups Olive Oil
• 13 cups White Wine (or Regular) Vinegar
• 2 Tablespoons (to 3 Tablespoons) Sugar
• 1 teaspoon Celery Seed
• 1/2 teaspoons Dry Mustard
• 1/2 teaspoons Salt
• Freshly Ground Pepper, to taste
• 3 stalks Celery Finely Chopped
• 3 stalks Green Onions, Sliced
• 1 whole Red Bell Pepper, chopped
• 1 whole Cucumber, Peeled, Seeded, And Chopped
• 1 whole Jalapeno (optional), Seeded And Chopped
• 1 cup (or More If Desired) Chopped Cilantro
• 2 cans Black-eyed Peas, Drained

1. Mix together dressing ingredients.
2. Set aside.
3. Combine all vegetables (except cilantro) with black eyed peas.
4. Pour dressing over the top and gently stir together.
5. Add cilantro and stir gently.
6. Cover and refrigerate for at least an hour.
7. Serve with tortilla chips.

olive oil, white wine, sugar, celery, dry mustard, salt, freshly ground pepper, celery, stalks green onions, red bell pepper, cucumber, if, blackeyed

Taken from tastykitchen.com/recipes/appetizers-and-snacks/black-eyed-pea-salsa/ (may not work)