INGREDIENTS
2 15.8 ounce cans
black-eyed peas, drained
1 14.5 ounce can
petite diced tomatoes, drained
2
fresh medium jalapenos, stemmed, seeded and minced
1
small onion, cut into small dice
1/2
yellow bell pepper, stemmed, seeded and cut into small dice
1/4 cup
chopped fresh cilantro
6 tbsp
red wine vinegar
6 tbsp
olive oil (not extra virgin)
1/2 tsp
salt
1/2 tsp
ground black pepper
1/2 tsp
garlic powder
1 tsp
dried oregano
1 1/2 tsp
ground cumin