Black-Eyed Pea Salad

 

4 cups black-eyed peas

1/2 c. of red organic onion, chopped fine

1/3 c. apple cider vinegar

1/3 c. EV olive oil

1 jalapeno pepper, chopped fine                                             
1/2 c. finely chopped cilantro

2 tbsp organic sugar

1/2 tbsp cayenne pepper (or to taste)

1/4-1/2 tsp red chilli flakes

Sea salt, to taste

Ground black pepper, to taste

 
Cook black-eyed peas until tender. Mix in all ingredients. Refrigerate overnight to mix flavors.