Recipe Category: Side Dish  

Portion Size: ½ cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
1 yellow bell pepper	Washed and finely chopped
1 red bell pepper	Washed and finely chopped
½ onion	Washed and finely chopped
2 oz. can green chilies	Seeded and finely chopped
3 (15 oz.) cans of low sodium black-eyed peas	Rinsed and drained
2 tablespoons fresh parsley	Washed and chopped
1 clove garlic	Washed and minced
½ c. red wine vinegar
2 tablespoons balsamic vinegar
¼ cup olive oil
½ teaspoon ground cumin
1 teaspoon salt
1 teaspoon ground black pepper

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Mix the yellow and red peppers, onion, green chilies, black-eyed peas, parsley and garlic together in a large bowl.
2	Whisk the red wine vinegar and balsamic vinegar together in a small bowl.
3	Gradually add the olive oil, whisking constantly to thoroughly blend with the vinegars. Stir in the cumin, salt and black pepper.
4	Pour the dressing over the vegetable mixture, tossing to coat evenly.  Cover and chill.