INGREDIENTS
2
– 15 ounce cans of blackeye peas, drained
1/2 cup
red onion, diced (about 1/2 of medium onion)
1/2 cup
yellow bell pepper, diced (about 1/2 of pepper)
2 tbsp
green onion, chopped (about 3 green onions)
1/3 cup
cilantro leaves, rough chopped
1/4 cup
canola oil
1/4 cup
rice wine or white wine vinegar
1/2 tsp
brown sugar
1/4 tsp
salt
1/4 tsp
pepper