INGREDIENTS
•
2 (15.5 ounce) cans blackeye peas
•
1 large tomato, chopped
•
1 medium red bell pepper, chopped
•
1 medium green bell pepper, chopped
•
1/2 red onion, diced
•
1 stalk celery, chopped
•
1 tablespoon chopped fresh parsley
•
3 tablespoons balsamic vinegar
•
2 tablespoons olive oil
•
salt and pepper to taste