Contest-Winning Black-Eyed Pea Salad

• 1 package (16 ounces) frozen black-eyed peas
• 1 package (10 ounces) frozen peas, thawed
• 4 green onions, sliced
• 2 celery ribs, chopped
• 1 medium sweet yellow pepper, diced
• 2 medium carrots, coarsely chopped
• 1/3 cup chopped fresh mint
• 1/2 cup olive oil
• 1/3 cup white wine vinegar
• 2 garlic cloves, minced
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup halved cherry tomatoes
• 1/4 pound sliced bacon, cooked and crumbled

1. Cook the black-eyed peas according to package directions; drain and place in a large bowl. Stir in the peas, onions, celery, yellow pepper, carrots and mint.
2. In a jar with a tight fitting lid, combine the oil, vinegar, garlic, salt and pepper; shake well. Drizzle over salad; toss to coat. Cover and refrigerate overnight. Top with tomatoes and bacon.

blackeyed peas, frozen peas, green onions, celery, sweet yellow pepper, carrots, fresh mint, olive oil, white wine vinegar, garlic, salt, pepper, tomatoes, bacon

Taken from www.tasteofhome.com/recipes/contest-winning-black-eyed-pea-salad/ (may not work)