Ingredients
- 1 (15 ounce) can black-eyed peas, rinsed and drained
- 4 green onions, chopped
- 2 tablespoons white sugar
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 2 roma (plum) tomatoes, chopped
- 1/2 bunch fresh cilantro, chopped
- 3 tablespoons balsamic vinegar
- 1/4 teaspoon salt
- Minced jalapeno pepper to taste (optional)
Directions
Stir the black-eyed peas, green onions, sugar, olive oil, garlic, tomatoes, cilantro, balsamic vinegar, and salt together in a mixing bowl. Mix in jalapeno peppers, if desired. Cover, and refrigerate at least six hours before serving.
