Garlic Lemon Black-Eyed Pea Salad

• 2 (15.5 ounce) cans black-eyed peas with bacon
• 1/2 red onion, finely diced
• 1/2 red bell pepper, seeded and diced
• 1/2 yellow bell pepper, seeded and diced
• 1 jalapeno pepper, seeded and diced
• 6 teaspoons minced garlic
• 1/2 teaspoon kosher salt
• 1/2 teaspoon dried marjoram
• 1/4 teaspoon dried parsley
• ground black pepper to taste
• 1 pinch cayenne pepper
• 3/4 cup extra-virgin olive oil, or more to taste
• 3/4 cup lemon juice, or more to taste
• 1 slice lemon, or to taste (optional)
• 1 sprig parsley, chopped, or more to taste (optional)

1. Pat black-eyed peas with a paper towel to remove excess water.
2. Mix peas, onion, peppers, and garlic in a bowl with salt, marjoram, dried parsley, black pepper, and cayenne pepper. Pour in enough olive oil and lemon juice to reach below the top layer of black-eyed peas. Adjust seasonings to taste. Cover and refrigerate, 8 hours to overnight.
3. Squeeze lemon juice over the top of the salad just before serving and garnish with fresh parsley.

blackeyed, red onion, red bell pepper, yellow bell pepper, pepper, garlic, kosher salt, marjoram, parsley, ground black pepper, cayenne pepper, extravirgin olive oil, lemon juice, lemon, parsley

Taken from www.allrecipes.com/recipe/265799/garlic-lemon-black-eyed-pea-salad/ (may not work)