THANK YOU TO LAURA STOTZ FOR THIS RECIPE!

INGREDIENTS

• 2 each 1 lb. cans of black-eyed peas, drained
• 1/2 cup olive oil
• 1/4 cup wine vinegar
• 1 clove garlic, minced
• 1/4 cup chopped onion
• 1/4 cup chopped bell pepper (we use green and orange)
• 1 small jar chopped pimentos, drained
• 1/4 cup black olives, sliced
• 2 jalapeno peppers, minced
• 1 T. chopped cilantro or parsley (or both)
• 1/2 t. salt
• Fresh ground pepper

PREPARATION

Combine all ingredients in a covered container. Refrigerate overnight. Stir occasionally. Keeps well in the refrigerator. Serve with chips, crackers, or on lettuce leaves.

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