Zesty Hoppin John Salad

Ingredients

• 0.3 cup balsamic vinegar 
• 45 ounce black-eyed peas drained canned
• 8 stalks celery cut into 1/4-inch dice
• 1 tablespoon cilantro leaves chopped
• 1  cucumber cut into 1/4-inch dice
• 1  bell pepper green cut into 1/4-inch dice
• 0.3 cup juice of lemon 
• 0.3 cup olive oil 
• 1  orange bell pepper cut into 1/4-inch dice
• 1  onion red cut into 1/4-inch dice
• 10  roma tomatoes cut into 1/4-inch dice (plum)
• 2  tomatillos cut into 1/4-inch dice
• 1  bell pepper yellow cut into 1/4-inch dice

Equipment

• bowl

Directions

1. Combine black-eyed peas, celery, roma tomatoes, cucumber, red onion, green, yellow, and orange bell peppers, and tomatillos in a salad bowl. Gently stir lemon juice, balsamic vinegar, olive oil, cilantro, and red pepper flakes into the salad. Chill before serving; serve over romaine lettuce leaves.