Black Eyed Pea And Jalapeno Salad

Ingredients

• 2 cans (15 ounces each) black-eyed peas, drained, rinsed, and excess water shaken out
• 2 fresh jalapeno chiles, seeds and ribs discarded, flesh cut into 1/4-inch dice
• 1 small red onion, cut into 1/4-inch dice
• 3/4 cup sprouts, such as sunflower or alfalfa
• 1/4 cup extra-virgin olive oil
• 2 tablespoons red-wine vinegar
• Coarse salt and freshly ground black pepper

Personal Tags 

Save Tag

Recipe Notes 

Save Notes