Abbey's Black Eyed Pea Salad

16 oz. black-eyed peas cooked as directed
2 C. chopped tomatoes
1 C. green bell pepper, chopped
1/2 C. onion, chopped
1/2 C. rice wine vinegar
2 tsp. sugar

Cook the peas and drain and chill. Mix peas and vegetables. In a small bowl whisk together vinegar and sugar and pour over vegetables and peas. Toss and chill. Serves 4-6.

Sodium-50 mg.