Garlic Lemon Black-Eyed Pea Salad - cooking recipe

Ingredients

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)

Preparation

Pat black-eyed peas with a paper towel to remove excess water.
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.
Squeeze lemon juice over the top of the salad just before serving and garnish with fresh parsley.