1/4 small red onion, diced
1 yellow sweet pepper, diced
1/2 red sweet pepper, diced
1/2 green sweet pepper, diced
1 fresh Serrano chile, thinly sliced
1 clove peeled garlic, minced
2 Roma tomatoes, diced
15 oz can black eyed peas, rinsed and drained
1/4 cup rice vinegar
Sea salt and freshly ground pepper
1 Roma tomato (optional)
In large bowl gently combine red onion, sweet peppers, chile, garlic, diced tomatoes, black eyed peas and vinegar. Season to taste with salt and pepper. Top with extra tomato slices if desired. Refrigerate 1 hour for flavors to blend and for chilies to pickle.
Can be eaten as a bean salad or on top of bread slices like bruschetta. I made it without the chile (didn't want the spice) and it was still good. Recipe from the June 2012 issue of Better Homes and Gardens.
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