Ingredients
1 can (16 ounces) black-eyed peas, rinsed and drained
3 tablespoons minced roasted red peppers
1 small tomato, diced
1 diced jalapeno (seeded, if desired, for less heat)
1 1/2 tablespoons chopped fresh parsley
1 tablespoon olive oil
2 teaspoons Worcestershire sauce
1/2 teaspoon chopped fresh oregano
1 teaspoon balsamic vinegar, plus more for serving
Hot sauce
Coarse salt and ground pepper
Preparation
In a large bowl, toss together peas, red peppers, tomato, jalapeno, parsley, oil, Worcestershire sauce, oregano, vinegar, and a dash of hot sauce. Season with salt and pepper.
Drizzle with a little more vinegar before serving. Serve with a slotted spoon.
