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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

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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.

Find it online: https://hilahcooking.com/texas-caviar/