(2) 8-ounce cans black-eyed peas, drained
1/2 bunch green onion, chopped
1 tablespoon garlic, chopped
1/4 jalapeno, seeded and chopped
2 tablespoons cilantro, chopped
1 tablespoon parsley, chopped
2 Roma Tomatoes, seeded and chopped
1/4 red onion, chopped
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon balsamic vinegar
Salt and pepper, to taste
In a small bowl, whisk together olive oil, vinegars and salt and pepper. Set aside. In a mixing bowl, combine black-eyed peas, green onion, garlic, jalapeno, tomatoes and red onion. Stir in vinegar mixture. Toss in cilantro and parsley. Cover and refrigerate for about an hour. Serve with tortilla chips.
