Ingredients
1 package (16 ounces) frozen black-eyed peas1 package (10 ounces) frozen peas, thawed4 green onions, sliced2 celery ribs, chopped1 medium sweet yellow pepper, diced2 medium carrots, coarsely chopped1/3 cup chopped fresh mint1/2 cup olive oil1/3 cup white wine vinegar2 garlic cloves, minced1 teaspoon salt1/4 teaspoon pepper1 cup halved cherry tomatoes1/4 pound sliced bacon, cooked and crumbled
Preparation
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.
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.
