2 (1 lb.) cans black-eyed peas
1 sm. onion, minced
2 red bell peppers, diced
1/4 c. fresh parsley, minced
1/2 tsp. dried dill weed or 1 1/2 tsp. fresh dill, minced
1/4 c. olive oil
1/4 c. red wine vinegar
Salt, to taste
Pepper, to taste

Rinse and drain peas. Combine in mixing bowl with onion, peppers, parsley and dill. Sprinkle with equal amounts of oil and vinegar, until well moistened. Salt and pepper to taste. Marinate in refrigerator for several hours.