Texas Caviar

• 1 can black-eyed peas, drained and rinsed well
• 1 red bell pepper, seeded and finely diced
• 1 yellow bell pepper, seeded and finely diced
• 1 large jalapeno, seeded and finely diced
• 1 small red onion, finely diced
• 1/2 cup Italian flat-leaf parsley, finely chopped
• juice of one lemon
• 2 tablespoons extra-virgin olive oil
• coarse salt and freshly ground pepper

1. Combine all chopped vegetables and parsley in a large bowl.
2. Add lemon juice and olive oil and mix well.
3. Add salt and pepper to taste.
4. Refrigerate for at least 30 minutes and serve alongside your favorite Southern entree.

blackeyed peas, red bell pepper, yellow bell pepper, jalapeno, red onion, italian flatleaf, lemon, extravirgin olive oil, salt

Taken from www.foodrepublic.com/recipes/texas-caviar-recipe/ (may not work)