Kate's Black-Eyed Pea Salad recipe

6 servings

2 (15 ounce) cans black-eyed peas, drained

1 bunch green onions, chopped

2 stalks celery, chopped

1 medium green bell pepper, chopped

1 (2 ounce) jar diced pimentos, drained

1 (3 ounce) jar bacon bits

1/4 cup sugar

1/4 cup red wine vinegar

1/4 cup olive oil

2 tablespoons balsamic vinegar

salt and pepper to taste

In a large bowl, mix the black-eyed peas, green onions, celery, bell pepper, pimentos, and bacon bits.

In a separate bowl, mix the sugar, red wine vinegar, olive oil, balsamic vinegar, salt, and pepper.

Toss with the salad.

Cover and chill at least 3 hours before serving.