Marinated Black-Eyed Pea Salad

• servings: 14 servings
• active time: 30 minutes
• total time: 3 hours 30 minutes

Ingredients

4 (15 ounce) cans black-eyed peas, rinsed and drained

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

½ cup red wine vinegar

2 tablespoons balsamic vinegar

¼ cup olive oil

1 teaspoon salt

1 teaspoon ground black pepper

½ teaspoon ground cumin

4 slices cooked bacon, crumbled

Directions

Mix together black-eyed peas, bell peppers, onion, jalapeño chiles, parsley, and garlic in a large bowl.

Whisk together red wine vinegar and balsamic vinegar in a small bowl. Gradually pour in olive oil, whisking constantly to thoroughly blend with vinegars. Stir salt, black pepper, and cumin into dressing until combined.

Pour dressing over vegetable mixture, tossing to coat evenly. Cover and refrigerate, 3 to 4 hours. Just before serving, stir in bacon until incorporated.

Nutrition

• Calories: 159 kcal
• Total Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 0 g
• Cholesterol: 4 mg
• Sodium: 606 mg
• Total Carbohydrate: 20 g
• Dietary Fiber: 5 g
• Total Sugars: 1 g
• Protein: 7 g