Black-Eyed Peas Summer Salad

Black-Eyed Peas Summer Salad

• 2 (15.5 ounces) black-eyed peas (cooked)

• 1 large tomato, chopped

• 1 medium red bell pepper, chopped

• 1 medium green bell pepper, chopped

• 1/2-1 Jalapeño pepper (remove seeds or leave some for heat)

• 1/2 red onion, diced

• 1 tablespoon chopped fresh parsley

• Some sprouts if available

• 3 tablespoons balsamic vinegar

• 2 tablespoons olive oil

• salt and pepper to taste