2 cans black eyed peas, rinsed and drained 2 red or green peppers, diced 1 (11 1/2 oz) jar medium salsa 3 tablespoons onions, minced 4 tablespoons red wine vinegar 2 tablespoons olive oil 1 tablespoon minced jalapeno chilies
Combine all ingredients and refrigerate for 2 hours or overnight.
Serve with corn chips or tortillas.
Note: I’ve been real lazy before and just combined a jar of salsa, the black eyed peas, pepper and onion together and I thought it tasted fine. You could use one of those tiny cans of minced green chilies instead of the jalapenos.