Description
This wonderful salad uses lots of fresh ingredients, and gets better the longer you refrigerate it. It’s a terrific dish to take to a potluck or any kind of get together.
Ingredients
- 1 yellow bell pepper, finely chopped
- 1 red bell pepper, finely chopped
- ½ 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
- ½ cup red wine vinegar
- 2 tablespoons balsamic vinegar
- ¼ cup olive oil
- ½ teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 4 slices cooked bacon, crumbled
Instructions
- Mix the yellow and red peppers
- onion
- jalapeno chiles
- black-eyed peas
- parsley
- and garlic together in a large bowl.
- 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.
Prep Time: 30 mins
Total Time: 3 hrs 30 mins
Servings: 14