1 15-ounce can black-eyed peas, unseasoned
3 tablespoons canola oil or another mild vegetable oil
1 tablespoon cider or red wine vinegar
1 bunch green onions, thinly sliced (about 1 cup)
¼ cup diced red bell pepper
1 jalapeno, minced
1 clove garlic, minced
¼ teaspoon each salt and paprika
Rinse the peas gently and drain well.
Combine all ingredients in a bowl.
Refrigerate at least one hour before serving.
This will keep in the fridge up to a week.