Name: Marinated Black-Eyed Pea Salad
Prep time: 30 min
Cook time: 30 min
Yield: 14
Ingredients: Yellow bell pepper, finely chopped - 1; Red bell pepper, finely chopped - 1; Onion, finely chopped - ½; Jalapeno chiles, seeded and finely chopped - 2; Black-eyed peas, rinsed and drained - 4 (15 ounce) cans; Chopped fresh parsley - 2 tablespoons; Garlic, minced - 1 clove; Red wine vinegar - ½ cup; Balsamic Vinegar - 2 tablespoons; Olive oil - ¼ cup; Ground cumin - ½ teaspoon; Salt - 1 teaspoon; Ground black pepper - 1 teaspoon; Cooked bacon, crumbled - 4 slices

Ingredients for - Marinated Black-Eyed Pea Salad

1. Yellow bell pepper, finely chopped 1

2. Red bell pepper, finely chopped 1

3. Onion, finely chopped ½

4. Jalapeno chiles, seeded and finely chopped 2

5. Black-eyed peas, rinsed and drained 4 (15 ounce) cans

6. Chopped fresh parsley 2 tablespoons

7. Garlic, minced 1 clove

8. Red wine vinegar ½ cup

9. Balsamic Vinegar 2 tablespoons

10. Olive oil ¼ cup

11. Ground cumin ½ teaspoon

12. Salt 1 teaspoon

13. Ground black pepper 1 teaspoon

14. Cooked bacon, crumbled 4 slices

How to cook deliciously - Marinated Black-Eyed Pea Salad

1 . Stage

Mix the yellow and red peppers, onion, jalapeno chiles, black-eyed peas, parsley, and garlic together in a large bowl.

2 . Stage

Whisk the red wine vinegar and balsamic vinegar together in a small bowl. Gradually add the olive oil, whisking constantly to thoroughly blend with the vinegars. Stir in the cumin, salt, and black pepper. Pour the dressing over the vegetable mixture, tossing to coat evenly. Cover and refrigerate 3 to 4 hours. Just before serving, stir in the crumbled bacon.