Marinated Black-Eyed Pea Salad

Diced red and yellow bell peppers, jalapeno chiles, onion, garlic, and parsley are tossed with black-eyed peas and crumbled bacon in a colorful salad seasoned with a tangy balsamic and red wine vinegar, cumin, and olive oil dressing.

• Preparation Time: 30 mins
• Total Time: 30 mins
• Calories: 159 Calories

Ingredients

• 1 teaspoon salt
• 1 clove garlic, minced
• ¼ cup olive oil
• 1 teaspoon ground black pepper
• 2 tablespoons chopped fresh parsley
• 2 tablespoons balsamic vinegar
• ½ teaspoon ground cumin
• ½ cup red wine vinegar
• 1 red bell pepper, finely chopped
• ½ onion, finely chopped
• 1 yellow bell pepper, finely chopped
• 2 jalapeno chiles, seeded and finely chopped
• 4 (15 ounce) cans black-eyed peas, rinsed and drained
• 4 slices cooked bacon, crumbled

Recipe Instructions

Step 1

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

Step 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. 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.