Marinated Black-Eyed Pea Salad

Ingredients

• 1 yellow bell pepper, finely chopped
• 1 red bell pepper, finely chopped
• 1/2 onion, finely chopped
• 2 jalapeno chiles, seeded and finely chopped
• 4 (15 ounce) cans black-eyed peas, rinsed and drained
• 2 tablespoons chopped fresh parsley
• 1 clove garlic, minced
• 1/2 cup red wine vinegar
• 2 tablespoons balsamic vinegar
• 1/4 cup olive oil
• 1/2 teaspoon ground cumin
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 4 slices cooked bacon, crumbled

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Combine the yellow bell pepper, red bell pepper, onion, and jalapeno chiles in a large bowl.

2. Add the rinsed and drained black-eyed peas and the chopped parsley to the bowl and stir gently.

3. Whisk the minced garlic, red wine vinegar, balsamic vinegar, olive oil, ground cumin, salt, and ground black pepper in a small bowl until combined.

4. Pour the dressing over the pea mixture and toss until everything is evenly coated.

5. Cover the bowl and refrigerate for at least 2 hours so the peas marinate, stirring once halfway through.

6. Just before serving, stir in the crumbled cooked bacon and taste for seasoning, adding more salt or pepper if needed.

7. Serve chilled or at cool room temperature.