Black Eyed Pea Salsa

Description: I first had this salsa at a house warming party served with tortilla chips. It was the first thing to go, everyone loved it. I found it's an excellent side to grilled pork tenderloin. I've served it cold and hot; I think it's good both ways but my husband did not like it as much hot. It's a very healthy dish and a great way to get your veggies in for the day. It's one of the recipes that I actually like black eyed peas in.

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

Steps:

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