Texas Caviar

I made this on a whim to take to a friends dinner party. It was so easy to make, and the end result was a dip that no on had ever tried before, but really enjoyed. It has a very earthy taste and goes really well with spicy foods. TRY IT!!!

• Ready In: 15 mins
• Serves: 6-8
• Yields: 3 cups

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

Directions

1. Mix the black eyed peas, onion, red pepper, celery, and jalapenos in a bowl.
2. 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.
3. Cover and refrigerate for at least 2 hours, or up to 2 days.
4. Just before serving, stir in the cilantro or parsley and bacon if using. Transfer to a serving bowl and serve at room temperature.