I made this yesterday for our church potluck, everyone loved it! I did tweak the recipe just a little, I substituted Tony’s Creole seasoning for 1/2 the salt listed,and onion salt for the other half. My family likes food more on the spicy side! also, don’t be afraid of the 2 jalapeno’s listed, they do not make it too hot, but they add a wonderful flavor to this dish! very colorful salad, adds a lot of interest to the usual dishes to be found at a potluck. Also, I made this salad the night before, and the longer it sits, the better it tastes!
– This sounds wonderful. I love black-eyed peas and so do my kids. Was thinking about not using one of the four cans of beans and replacing it with a cup of brown rice to complete the protein and fill it out. Any finely chopped cooked dark green is also a welcome addition.

Ingredients

• 1 yellow bell pepper finely chopped
• 1 red bell pepper finely chopped
• 1/2 onion finely chopped
• 2 jalapenos, seeded and finely chopped
• 4 15 ounce cans black-eyed peas drained and rinsed
• 2 Tbsp chopped fresh parsley
• 1 garlic clove 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 slices of bacon cooked and crumbled

Directions

1. Mix the yellow and red peppers, onion, jalapeno chiles, 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. 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.
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