Ingredients:

1 yellow bell pepper

1 red bell pepper

1/2 green pepper

1/2 onion

2 jalapenos peppers

4 - 15 ounce cans black-eyed peas

2 tablespoons chopped fresh parsley

1/2 cup red wine vinegar

2 tablespoons balsamic vinegar

1/4 cup canola oil or olive oil

1/2 tsp ground cumin

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon sugar

1 can Rotel tomatoes with green chilles

5 or 6 slices of bacon

Directions:

1. Mix the Rotel tomatoes with the green, yellow and red peppers, onion, jalapeno pepper, black-eyed peas, and parsley, together in a large bowl.

2. Mix the red wine vinegar and balsamic vinegar together in a small bowl.

3. Gradually add the canola oil or the olive oil, whisking constantly to thoroughly blend with the vinegars.

4. Stir in the salt, black pepper, cumin if you use it and sugar.

5. Pour the dressing over the vegetable mixture, tossing to coat evenly.

6. Cover and refrigerate 4 to 5 hours.

7. Just before serving, stir in the fried, crumbled bacon.

Bon Appetit!