Ingredients

• 4 , 15 ounce
• 1 red bell pepper , finely chopped
• 1 yellow bell pepper , finely chopped
• ½ onion , finely chopped
• 2 jalapeño chiles , seeded and finely chopped
• 2 tablespoons chopped fresh parsley
• 1 clove garlic , minced
• 0.5 cups red wine vinegar
• 2 tablespoons balsamic vinegar
• 0.25 cups olive oil
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 0.5 teaspoons ground cumin
• 4 slices cooked bacon , crumbled

Instructions

1. 1 Combine black-eyed peas, bell peppers, onion, jalapeño chiles, parsley, and garlic in a large bowl.
2. 2 Whisk red wine vinegar and balsamic vinegar together in a small bowl; gradually pour in olive oil, whisking constantly until thoroughly blended. Stir in salt, black pepper, and cumin.
3. 3 Pour dressing over pea salad, tossing to coat evenly. Cover and refrigerate until completely chilled, about 3 hours. Just before serving, stir in bacon.

Nutrition per serving