Hoppin' John Salad - cooking recipe

Ingredients

2 celery ribs
1 yellow bell pepper
1 red bell pepper
1/2 medium onion
4 (15 ounce) cans black-eyed peas, rinsed & drained
2 jalapeno peppers, seeded and diced
2 tablespoons fresh parsley, chopped
1 garlic clove, minced
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon ground cumin
1/2 cup red wine vinegar
2 tablespoons balsamic vinegar
1/4 cup olive oil
4 slices cooked bacon, crumbled

Preparation

Dice first 4 ingredients. Combine with next 7 ingredients in a large bowl.
Combine vinegars in a small bowl and whisk in the oil in a slow, steady stream. Blend well.
Add vinegar mixture to bean mixture, tossing to coat.
Cover and chill 4 hours.
Before serving, stir in bacon.
Optional: If desired, garnish with a small additional amount of fresh parsley.