Directions

1. In a large bowl, combine black-eyed peas, corn, tomatoes, bell peppers, red onion, jalapeno, and cilantro.
2. In a small bowl, whisk together olive oil, red wine vinegar, cumin, salt, and pepper to make the dressing.
3. Pour dressing over the salad and toss to coat evenly.
4. Refrigerate at least 30 minutes before serving to allow flavors to meld.
5. Serve chilled or at room temperature as a side or dip.
6. Optional: serve with tortilla chips.