Marinated Black-Eyed Pea Salad

Name: Marinated Black-Eyed Pea Salad
Total time: 210
Yield: 14
Ingredients: 4 (15 ounce) cans black-eyed peas, rinsed and drained; 1 red bell pepper, finely chopped; 1 yellow bell pepper, finely chopped; 0.5 onion, finely chopped; 2 jalapeno chiles, seeded and finely chopped; 2 tablespoons chopped fresh parsley; 1 clove garlic, minced; 0.5 cup red wine vinegar; 2 tablespoons balsamic vinegar; 0.25 cup olive oil; 1 teaspoon salt; 1 teaspoon ground black pepper; 0.5 teaspoon ground cumin; 4 slices cooked bacon, crumbled

Recipe by Julie Cleaves McLaughlin from allrecipes.com

Lunch 4 Hr. 30 Mins.

Ingredients

14 servings

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4 (15 ounce) cans black-eyed peas, rinsed and drained
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1 red bell pepper, finely chopped
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1 yellow bell pepper, finely chopped
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0.5 onion, finely chopped
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2 jalapeno chiles, seeded and finely chopped
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2 tablespoons chopped fresh parsley
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1 clove garlic, minced

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0.5 cup red wine vinegar
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2 tablespoons balsamic vinegar
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0.25 cup olive oil
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1 teaspoon salt
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1 teaspoon ground black pepper
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0.5 teaspoon ground cumin
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4 slices cooked bacon, crumbled

Instructions

Mix together black-eyed peas, bell peppers, onion, jalapeño chiles, parsley, and garlic in a large bowl.
Whisk together red wine vinegar and balsamic vinegar in a small bowl. Gradually pour in olive oil, whisking constantly to thoroughly blend with vinegars. Stir salt, black pepper, and cumin into dressing until combined.
Pour dressing over vegetable mixture, tossing to coat evenly. Cover and refrigerate, 3 to 4 hours. Just before serving, stir in bacon until incorporated.