Texas Caviar - cooking recipe

Ingredients

1 (19 ounce) can black-eyed peas
1/4 cup sweet onion, diced
1/4 cup red pepper, diced
1/2 cup celery, diced
1 tablespoon pickled jalapeno pepper, minced
1 tablespoon cider vinegar
1 pinch sugar
1 garlic clove, crushed through a press
1/4 cup olive oil
salt and pepper
2 tablespoons fresh parsley, chopped
8 slices bacon, cooked, chopped and cooled

Preparation

Mix the black eyed peas, onion, red pepper, celery, and jalapenos in a bowl.
Whisk the vinegar, sugar, and garlic in a small bowl. Gradually whisk in the oil. Stir into the beans and season with salt and pepper.
Cover and refrigerate for at least 2 hours, or up to 2 days.
Just before serving, stir in the cilantro or parsley and bacon if using. Transfer to a serving bowl and serve at room temperature.