Mex-American Black-Eyed Pea Salad

Serves 8-10

Recipe courtesy of Turnip Greens and Tortillas

Ingredients:

4 cups cooked or canned black-eyed peas, drained
½ cup finely diced red bell pepper
½ cup finely diced poblano pepper
½ cup finely diced red onion
1 to 2 stemmed and finely diced serrano chiles (remove some or all of the seeds and membranes for less heat)
½ cup vegetable oil
¼ cup red wine vinegar
1 tablespoon finely chopped fresh parsley
½ teaspoon salt

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Method:

Combine all the ingredients in a large bowl. Cover and refrigerate for at least 1 hour before serving. Taste and adjust the seasonings as desired. Serve chilled or at room temperature.