Jerusalem Bean Salad

3 cups uncooked black eyed peas 8 cloves garlic, minced or pressed 1 habenero pepper, seeded and finely chopped 1 onion, finely chopped 4 T olive oil 1/3 cup lime juice 1 T balsamic vinegar 2 tsp. salt 2 T parsley, finely chopped

Boil black eyed peas until tender. Drain and mix with remaining ingredients. Chill until cold and serve.