2 celery ribs
1 tea. salt
1 yellow bell pepper
1 tea. pepper
1 red bell pepper
½ tea. ground cumin
½ med. onion
½ c. red wine vinegar
4 (15 oz.) cans black-eyed peas rinsed
2 T. balsamic vinegar
2 jalapeno peppers, seed & diced
¼ c. olive oil
2 T. chopped fresh parsley
4 bacon slices cooked and crumbled
1 garlic clove, minced
Garnish, fresh chopped parsley

Dice first 4 ingredients.  Combine diced vegetables, drained peas and next 6 ingredients in large bowl.  Combine vinegars in small bowl and whish oil in a slow steady stream, blending well.  Add to vegetable mixture tossing gently to mix.  Cover and chill 3 to 4 hours or over-night.  Stir in bacon before serving.  Yield 7 cups.