Black-Eyed Pea Salad | Peachy the Magazine

Ingredients

• 1⁄4 cup champagne vinegar
• 1⁄4 cup malt vinegar
• 1⁄2 cup extra virgin olive oil
• 1⁄2 teaspoon fresh thyme, minced
• 1⁄2 teaspoon fresh parsley, finely chopped
• 1 1⁄2 teaspoon black pepper
• 1 teaspoon fine sea salt, plus more to taste
• 1 red bell pepper, small dice
• 1 green bell pepper, small dice
• 1 yellow bell pepper, small dice
• 2 scallions, finely sliced
• 1⁄2 teaspoon fresh roasted garlic, minced
• For the black-eyed peas:
• 2 cups dried black-eyed peas
• 4 strips of bacon
• 6 cups chicken or vegetable stock