Black-Eyed Pea Salad

2 cans black-eyed peas, rinsed well and drained

1.5 c diced red/orange/yellow bell pepper

½ c diced red onion

¼ c red pepper jelly

¼ c red wine vinegar

¼ c cilantro

¾ t salt

¼ t pepper

Just before serving, add:

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 jelly, vinegar and EVOO in a small bowl and pour over rest of the ingredients in a medium bowl.  Stir and refrigerate to let flavors develop.  Stir again before serving and add avocado or peaches.  Serve chilled or at room temperature, on its own or over fresh greens.