Black-Eyed Pea Salad

• 4 slices thick cut peppered bacon
• 3 cups black-eyed peas from a can
• 2 tablespoons minced fresh jalapeno pepper
• 1/4 cup finely chopped red onion
• 1 jar (3 ounces) chopped pimentos, undrained
• 2 teaspoons minced garlic
• 3 tablespoons red wine vinegar
• 1/4 cup garlic flavored grapeseed oil
• 1 teaspoon red and black pepper to blend
• salt to taste
• Bibb lettuce leaves

1. Fry bacon in large skillet. When cooked, transfer to paper towels to drain. When cool, break into small pieces.
2. Rinse black-eyed peas and place in large mixing bowl. Add jalapeno, pepper, red onion, garlic, pimentos, and bacon.
3. In a small bowl, whisk together red wine vinegar, grapeseed oil, pepper blend, and salt until well blended. Pour the dressing over the salad mixture and toss gently until the peas are well coated with the dressing.
4. Line individual salad plates with Bibb lettuce leaves and mound with salad.

bacon, blackeyed peas, jalapeno pepper, red onion, pimentos, garlic, red wine vinegar, garlic, red and, salt

Taken from www.epicurious.com/recipes/member/views/black-eyed-pea-salad-1206705 (may not work)