1 (15 ounce) can black-eyed peas, rinsed and drained
4green onions, chopped
2 tablespoons white sugar
¼ cup olive oil
2 cloves garlic, minced
2roma (plum) tomatoes, chopped
½ bunch fresh cilantro, chopped
3 tablespoons balsamic vinegar
¼ teaspoon salt
1minced jalapeno pepper to taste
Directions
Step 1
Stir the black-eyed peas, green onions, sugar, olive oil, garlic, tomatoes, cilantro, balsamic vinegar,and salt together in a mixing bowl. Mix in jalapeno peppers, if desired. Cover, and refrigerate at least six hours before serving.
