1 can 19 oz (540 ml) black-eyed peas, rinsed and drained
2 tomatoes, seeded and chopped
Approximately 1/2 jalapeño pepper, seeded and finely chopped
1/2 red onion, finely chopped
2 tablespoons (30 ml) olive oil
1 tablespoon (15 ml) red wine vinegar
1 tablespoon (15 ml) dried oregano
Salt and pepper
In a bowl, combine all the ingredients. Refrigerate for 2 hours for more flavour. Serve cold or at room temperature.
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