1 large tomato, diced
1/2 medium red onion, finely diced
1/4 small red bell pepper, finely diced
1/4 small yellow bell pepper, finely diced
1/4 small orange bell pepper, finely diced
1 jalapeno, finely diced
2 tablespoons chopped fresh parsley leaves
1/4 cup unseasoned rose wine vinegar
1/4 cup canola oil
1/2 teaspoon sugar (or use 1 packet of Truvia)
Salt and freshly ground black pepper
Two 15-ounce cans black-eyed peas, drained and rinsed
- Combine the first 6 ingredients in a bowl.
- In a separate small bowl, whisk together the rose wine vinegar, canola oil, sugar, and salt and pepper.
Toss all together with the black-eyed peas and let marinate for at up to 6-8 hours in the refrigerator before serving.