• 1 ½ cups cooked black-eyed peas
• 2 cups cherry tomatoes, halved
• 1 bunch reen onions, sliced
• 1 medium red bell pepper, diced (about ½ cup)
• ½ cup Chef Del’s Italian Dressing (see recipe)
• 2 jalapeño peppers, diced small
• 3 cloves garlic, minced (1 tablespoon)
• 1 bunch cilantro or Italian parsley, chopped
• Sea salt and black pepper to taste

Chef Del’s Italian Dressing

• ½ cup unsweetened applesauce
• ¼ cup white wine vinegar
• ¼ cup lemon juice
• 2 Tbsp finely chopped fresh parsley
• 2 tsp dried oregano
• 2 garlic cloves, crushed
• 2 teaspoons Dijon mustard
• Sea salt and black pepper to taste