Black Eye Pea Salad

1 16 oz. pkg. frozen black eyed peas
1 10 oz. pkg. frozen green peas
4 Green onions, sliced
2 Ribs celery, chopped
1/3 Cup mint
1/2 Cup olive oil
1/3 Cup white wine vinegar
2 Cloves garlic, minced
1 tsp. salt
1/4 tsp. pepper
1 Cup cherry tomatoes, halved
1/4 lb. bacon, cooked and crumbled

Cook the black eyed peas according to package directions; drain and place in Bean Pot.
Stir in green peas, onions, celery, yellow pepper, carrots and mint.
Mix oil, vinegar, garlic, salt and pepper together.
Pour over ingredients in Bean Pot; stir gently.
Cover and refrigerate overnight.
To serve top with tomatoes and bacon.