2 (16 oz.) cans black eyed peas
2 scallions
1 red pepper
1 green pepper
1/4 jalapeno pepper
Salt & pepper to taste
1 tbsp. dried parsley

DRESSING:

1 tbsp. Dijon style mustard
1 clove garlic, minced
1/2 c. oil (vegetable)
1/4 c. red vinegar

In salad bowl combine rinsed and drained black eyed peas, red and green peppers, finely chopped, chopped jalapenos and parsley. In separate bowl whisk together oil, vinegar, mustard and garlic. Toss together. Refrigerate 1 hour before serving.