Black Eyed Pea Salad

32 oz drained and rinsed or 3 c cooked black eyed peas

1 red bell pepper, diced or 1 c diced frozen stoplight peppers

¼ c red onion, diced

2 T pepper or jalapeno jelly

1 T red wine vinegar

½ t salt

¼ t freshly ground pepper

2 avocados, diced or 2 large fresh peaches, diced

Optional: 1 jalepeno, seeded and minced (or substitute jalepeno jelly for the red pepper jelly)

Mix the black eyed peas, red bell pepper, and onion in a medium lidded container.  In a small bowl, mix the jelly, vinegar, salt, and pepper.  Add the jelly mixture to the black eyed pea mixture and stir to incorporate.  Cover and refrigerate.  Just before serving, add diced avocados or peaches and stir.  Serve chilled or at room temperature, on its own or over fresh greens.