BLACK-EYED PEA SALAD

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Black-Eyed Pea Salad image

This delicious black-eyed pea salad would be a great addition to many meals. The tang from the red wine and balsamic vinegar add a punch of flavor. We enjoyed the crunchy sweet bits from the peppers and the heat from the jalapenos. Bacon adds some smokiness and gives a savory flavor. We let ours chill overnight and it was...

Provided by Julie McLaughlin

Categories     Other Salads

Number Of Ingredients 14

1 yellow bell pepper, finely chopped
1 red bell pepper, finely chopped
1/2 onion, finely chopped
2 jalapenos, seeded and finely chopped
4 can(s) black-eyed peas, drained and rinsed (15 oz each)
2 Tbsp chopped fresh parsley
1 clove garlic, minced
1/2 c red wine vinegar
2 Tbsp balsamic vinegar
1/4 c olive oil
1/2 tsp ground cumin
1 tsp salt
1 tsp black pepper
4 slice bacon, cooked and crumbled

Steps:

  • 1. Mix the yellow and red peppers, onion, jalapenos, black-eyed peas, parsley, and garlic together in a large bowl.
  • 2. 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.
  • 3. Pour the dressing over the vegetable mixture, tossing to coat evenly. Cover and refrigerate 3 to 4 hours.
  • 4. Just before serving, stir in the crumbled bacon.

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