3 tbsp. red wine vinegar
2 tbsp. olive oil
1/4 tsp. salt
1/4 tsp. pepper
2 cans black-eyed peas, rinsed and drained
1/2 c. diced celery
1/4 c. chopped fresh cilantro
1/2 c. diced red bell pepper
1/4 c. diced red onion
Whisk
together vinegar, olive oil, salt and pepper in a medium bowl; add
remaining ingredients and toss lightly to coat with dressing. Cover and
chill well before serving.
