1 15.5 ounce can of black-eyed peas , rinsed and drained ** 1 large tomato , chopped 1 medium red pepper , chopped 1 medium green pepper , chopped 1/2 red onion, chopped 1 stalk celery , chopped 1 tablespoon chopped parsley 3 tablespoons balsamic vinegar 3 tablespoons olive oil Salt and pepper to taste * I think the canned variety are too mushy and salty. Instead, I buy black-eyed peas in the produce section of my grocery store. They're partially cooked and I cook them as directed on the package. I use about two cups of the peas in the recipe. I may add a little more vinegar and olive oil, depending on the amount of peas used.