Mex-American Black-Eyed Pea Salad | Louisiana Kitchen & Culture

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