Black-Eyed Pea Salad

1 yellow pepper, chopped
1 red pepper, chopped
1/2 onion, chopped
2 jalapenos, seeded and chopped, (I used freeze dried ones)
4, 15 oz cans black-eyed peas, drained and rinsed
2 T. chopped parsley
1 garlic clove, minced
1/2 c. red wine vinegar
2 T. balsamic vinegar
1/4 c. olive oil
1/2 t. ground cumin
1 t. salt
1 t. black pepper
4 slices bacon, cooked and crumbled, or bacon bits, optional

Combine the peppers, onion, jalapenos, peas, parsley, and garlic together in large bowl. Whisk together the  vinegars. Gradually add the olive oil, whisking constantly to blend with the vinegars. Stir in cumin, salt and pepper. Pour over vegetable mixture, tossing to coat evenly. Cover and refrigerate overnight. Just before serving, stir in the crumbled bacon, if desired.