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Ingredients

• 2 (15.5 ounce) cans black-eyed peas
• 1 large tomato, chopped
• 1/2 cup red bell pepper, chopped
• 1/2 cup green bell pepper, chopped
• 1/2 cup yellow bell pepper, chopped
• 1/2 onion, diced
• 1 stalk celery, chopped
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh cilantro
• 1 tsp chopped fresh basil
• 3 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 1/2 tsp cayenne pepper
• 1 tsp salt
• 1 clove crushed garlic
• 1 tsp sugar

Description

This Light, Colorful Summer Recipe I Like To Make Ahead To Take With Me When Joining Friends At A Cook Out. Its Always Surprises Me How Many Folks That Think They Don't Like Black Eyed Peas Change Their Mind With This Salad.

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