Just made this for a quick, light dish and Oh MY!! Yum!!
2 – 15 oz cans black-eyed peas (drained and rinsed well)
1/2 cup finely chopped onion
1 green pepper, diced
1 red pepper, diced
1 jalapeno pepper, seeded and diced (or leave the seeds in for extra heat)
1/2 cup chopped cilantro
2 cloves garlic, minced
1/2 cup olive oil
1/2 to 2/3 cup red wine vinegar
1/4 tsp. cayenne pepper
1/2 tsp. salt
1/2 tsp. black pepper
Combine all ingredients in a large bowl and refrigerate overnight.