What You Need:

1 (16 oz.) pkg. frozen black eyed peas, cook as pkg. directs and drain well
1 (10 oz.) pkg. regular sweet peas, thawed
2 red onions, sliced
2 celery ribs, chopped
1 sweet yellow pepper, chopped
2 carrots, chopped
1/2 C of olive oil
1/3 C white wine vinegar
2 garlic cloves, minced
1 t salt
1/4 t pepper
1 C cherry tomatoes, halved
1/4 lb. bacon, cooked crisp and crumbled
1/3 C of fresh mint, chopped

How to Make It:

Mix together the black eyed peas and sweet peas.
Add the onion, celery, yellow pepper and carrots mixing well.
In a small bowl whisk together the oil and vinegar until blended well.
Blend in the garlic, salt and pepper.
Pour the dressing evenly over the vegetables and toss to coat.
Tightly cover the bowl and refrigerate for at least 4 hours.
Remove the cover and toss again.
Spread the tomatoes over the top of the salad.
Before serving sprinkle the salad with the bacon and mint.

Makes 12 servings

Preparation Time: approximately 20 minutes
Chill Time: approximately 4 hours
Total Time: approximately 4 hours 20 minutes

This brightly colored bit of the south will bring a touch of warmth to your Christmas buffet. Mix and match any vegetables in this salad until you get the right combination to suit your family tastes.