Black-Eyed Pea Salad - cooking recipe

Ingredients

1 large tomatoes, diced
1/2 medium red onion, finely chopped
1 small red bell pepper, finely chopped
1 jalapeno, finely chopped
2 tablespoons chopped green onions
2 tablespoons chopped fresh parsley leaves
1/4 cup unseasoned rice wine vinegar
1/4 cup canola oil
1/2 teaspoon sugar
salt & freshly ground black pepper
2 (15 ounce) cans black-eyed peas, drained

Preparation

Combine the first 6 ingredients in a bowl.
In a small bowl, whisk together the rice wine vinegar, canola oil, sugar, and salt and pepper.
Toss all together and let marinate for at up to 8 hours in the refrigerator before serving.