Kate’s Black-Eyed Pea Salad

Ingredients

• 2 (15 ounce) cans black-eyed peas, drained
• 1 bunch green onions, chopped
• 2 stalks celery, chopped
• 1 medium green bell pepper, chopped
• 1 (2 ounce) jar diced pimentos, drained
• 1 (3 ounce) jar bacon bits
• 1/4 cup sugar
• 1/4 cup red wine vinegar
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• Salt and pepper to taste

Directions

In a large bowl, mix the black-eyed peas, green onions, celery, bell pepper, pimentos, and bacon bits.

In a separate bowl, mix the sugar, red wine vinegar, olive oil, balsamic vinegar, salt, and pepper. Toss with the salad. Cover and chill at least 3 hours before serving.