Marinated Black-Eyed Pea Salad

One of my resolutions for this year is to eat more beans. Beans are good for you. I gave up on the usual resolutions like lose weight and be a better person. Those types of statements just set you up for disappointment.

1 yellow bell pepper, finely chopped
1 red bell pepper, finely chopped
1/2 onion, finely chopped
2 jalapeno chilies, seeded and finely chopped
4 (15 oz.) cans Black-eyed peas, rinsed and drained
2 tbsp. chopped fresh parsley
1 clove garlic, minced
1/2 c. red wine vinegar
2 tbsp. balsamic vinegar
1/4 c. olive oil
1/2 tsp. ground cumin
1 tsp. salt
1 tsp. ground black pepper
4 slices bacon, crumbled

1. Mix the yellow and red peppers, onion, jalapeno chilies, black-eyed peas, parsley, and garlic together in a large bowl.
2. Whisk the red wine vinegar and balsamic vinegar together in a small bowl. Gradually add the olive oil, whisking constantly to thoroughly blend with the vinegars. Stir in the cumin, salt and black pepper. Pour the dressing over the vegetable mixture, tossing to coat evenly. Cover and refrigerate 3-4 hours. Just before serving, stir in the crumbled bacon.