¼ cup red wine vinegar
1 each red pepper, green pepper and yellow pepper (diced)
1 bunch green onion
1 bunch cilantro (may not need this much)
2 cans 10 oz. diced tomatoes with juice (I used two 14 ounce cans)
3 16 oz. jalapeno black eyed peas (I used 1 can – could not find jalapeno – so added a few jalapenos from my jar in refrigerator)
1 16 oz corn (white or yellow) I used super sweet yellow and white
Cut everything up, combine and refrigerate overnight.