Rainbow Black-eyed Pea Salad

2 cups frozen black-eyed peas, thawed

1 tomato, chopped

1 yellow bell pepper, chopped

1 green bell pepper, chopped

½

a red onion, chopped

1 handful cilantro, finely chopped

2 teaspoons sugar

4 tablespoons balsamic vinegar

3 tablespoons olive oil

Salt and pepper to taste

Combine peas, tomatoes, yellow and green peppers, onion and cilantro in a large bowl.

In a separate container whisk together sugar, vinegar, oil and salt and pepper. Pour dressing on salad and stir until evenly coated. For best flavor, refrigerate 8 hours.

Serves six to eight.

Cook's notes: Great for a picnic lunch or potluck side dish. Can also be served warm.