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Mix with a large spoon until everything is combined and well incorporated

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Ingredients For the Salsa: 2 (15.8-ounce) cans black-eyed peas, rinsed and drained well 1 jalapeno, seeded and chopped (about 3 tablespoons) 1 medium green bell pepper, seeded and chopped (about 1 cup) 1 cup chopped yellow onion 2 cups seeded and diced Roma tomatoes ¼ cup packed chopped fresh cilantro For the Dressing/Vinaigrette: 2 tablespoons olive oil ¼ cup red wine vinegar 1 tablespoon minced fresh garlic ½ teaspoon salt ¼ teaspoon black pepper 1 tablespoon granulated sugar Instructions Combine black-eyed peas, jalapeno, bell pepper, onion, tomatoes and cilantro in a large bowl by gently stirring

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