Submitted by Michelle Holmes

• 2 (15.8 ounce) cans black-eyed peas, drained
• 1 (14.5 ounce) can of petite-diced tomatoes, drained
• 2 fresh medium jalapenos, stemmed, seeded and minced(canned jalapenos work too)
• 1 small onion, diced
• ½ yellow pepper, stemmed, seeded and cut into small pieces
• ¼ cup chopped fresh cilantro
• 6 tbsp. red wine vinegar
• 6 tbsp. olive oil
• ½ tsp. salt
• ½ tsp. ground black pepper
• ½ tsp. garlic powder
• 1 tsp. dried oregano
• 1 ½ tsp. ground cumin

Mix all ingredients in medium bowl; cover and refrigerate 2 hours or up to 2 days. Before serving, adjust seasonings to taste, adding extra vinegar, salt and pepper.

Transfer to serving bowl. Serve with corn tortilla chips.

*I learned how to create this really popular appetizer at the Loretta Paganini School of Cooking.  It is a healthy and tasty dish!*