Black Eyed Pea Salsa - cooking recipe

Ingredients

4 tablespoons red wine vinegar
2 tablespoons extra virgin olive oil
1/4 teaspoon sea salt
1/4 teaspoon pepper
4 cups black-eyed peas (drained & rinsed)
3/4 cup celery, diced
1/2 cup red bell pepper, diced
1/2 cup green bell pepper, diced
1/2 cup Spanish onion, diced
1/2 cup radish, diced
1/2 cup tomatoes, diced
1/2 cup fresh cilantro, chopped
1 (4 ounce) can diced green chilies
1 jalapeno (diced, deveined & deseeded)
2 fresh garlic cloves

Preparation

Chop all the vegatables.
Add the rest of ingredients to a bowl, deep enough to mix the ingredients together.
If served cold, refrigerate for at least an hour before serving.
If served warm, heat up in the microwave or on the stove-top.