Black-Eyed Pea Salad | Paula Deen

Ingredients

• 1 (15½-ounce) cans black-eyed peas, rinsed and drained
• 1 large tomato, finely chopped (¾ cup)
• 6 tablespoons thinly sliced green onions
• ½ large red bell pepper, seeded and finely chopped (about ⅓ cup)
• ½ large green bell pepper, seeded and finely chopped (about ⅓ cup)
• 1 jalapeño pepper, seeded (if desired) and finely chopped (2 tablespoons)
• ¼ cup chopped fresh parsley
• ¼ cup chopped fresh basil
• ¼ cup chopped fresh cilantro
• ¾ cup extra virgin olive oil
• ¼ cup balsamic vinegar
• salt
• Freshly ground black pepper