Receta Black eyed pea salad

• 1 15.5 ounce can of black-eyed peas, rinsed and drained **
• 1 large tomato, chopped
• 1 medium red pepper, chopped
• 1 medium green pepper, chopped
• 1/2 red onion, chopped
• 1 stalk celery, chopped
• 1 tablespoon chopped parsley
• 3 tablespoons balsamic vinegar
• 3 tablespoons olive oil
• Salt and pepper to taste
• * I think the canned variety are too mushy and salty. Instead, I buy black-eyed peas in the produce section of my grocery store. They're partially cooked and I cook them as directed on the package. I use about two cups of the peas in the recipe. I may add a little more vinegar and olive oil, depending on the amount of peas used.

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