Black- eyed pea and jalapeno salad

Piquant jalapeno chiles complement the earthy flavor of black-eyed peas in this fiber-rich side salad; they also add crunch, along with the diced red onion.

2 cans (15 ounces each) black-eyed peas, drained, rinsed, and excess water shaken out

2 fresh jalapeno peppers, seeds and ribs discarded, flesh cut into 1/4 inch dice

1 small red onion, cut into 1/4 inch dice

3/4 cup sprouts, such as sunflower or alfalfa

1/4 cup extra-virgin olive oil

2 tablespoons red-wine vinegar

Coarse salt and freshly ground black

Pepper

• Put the black-eyed peas, jalapenos, onion, and sprouts in a large bowl.
• Add the oil and vinegar, and toss well.
• Season with salt and pepper.

SERVES 4