Ingredients
4 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained3 large tomatoes, chopped1 large sweet red pepper, chopped1 cup diced red onion4 bacon strips, cooked and crumbled1 jalapeno pepper, seeded and diced1/2 cup canola oil1/4 cup sugar1/4 cup rice vinegar2 tablespoons minced fresh parsley1-1/2 teaspoons salt1/2 teaspoon pepper1/8 teaspoon garlic powder
Preparation
Combine the first 6 ingredients. In another bowl, whisk together remaining ingredients. Add to bean mixture; toss to coat. Refrigerate, covered, at least 6 hours or overnight.
Stir just before serving.
