Texas Caviar

• 1 (19 ounce) can black-eyed peas
• 1/4 cup sweet onion, diced
• 1/4 cup red pepper, diced
• 1/2 cup celery, diced
• 1 tablespoon pickled jalapeno pepper, minced
• 1 tablespoon cider vinegar
• 1 pinch sugar
• 1 garlic clove, crushed through a press
• 1/4 cup olive oil
• salt and pepper
• 2 tablespoons fresh parsley, chopped
• 8 slices bacon, cooked, chopped and cooled

1. Mix the black eyed peas, onion, red pepper, celery, and jalapenos in a bowl.
2. Whisk the vinegar, sugar, and garlic in a small bowl. Gradually whisk in the oil. Stir into the beans and season with salt and pepper.
3. Cover and refrigerate for at least 2 hours, or up to 2 days.
4. Just before serving, stir in the cilantro or parsley and bacon if using. Transfer to a serving bowl and serve at room temperature.

blackeyed peas, sweet onion, red pepper, celery, jalapeno pepper, cider vinegar, sugar, garlic, olive oil, salt, fresh parsley, bacon

Taken from www.food.com/recipe/texas-caviar-142106 (may not work)