Black-Eyed Pea and Jalapeno Salad

From Martha Stewart Living
Serves 4
The mild flavor of the peas is perfectly enhanced by the crunch and spiciness of the onions, peppers, and vinegar. A great side-dish for BBQ or any summer picnic. One of Rich's favorite salads.

2 cans (15 ounces each) black-eyed peas, drained, rinsed, and excess water shaken out
2 fresh jalapeno chiles, seeds and ribs discarded, flesh cut until 1/4-inch dice*
1 small red onion, cut into 1/4-inch dice
3/4 cup broccoli sprouts (or other sprouts such as alfalfa)**
1/4 cup extra-virgin olive oil
2 tbls red wine vinegar
salt and pepper to taste

Put black-eyed peas, jalapenos, onion, and sprouts in a large bowl. Add oil and vinegar, and toss well. Season with salt and pepper.

*You may want to wear rubber gloves to seed and chop the chiles.
**Broccoli sprouts are a super food absolutely packed with antioxidants. It is one of the best veggies you can eat.