Black-Eyed Pea Salad

By á-170456

Ingredients

• 5 cups cooked and drained black-eyed peas
• 4 slices bacon cooked until crisp
• and crumbled, fat reserved separately
• 1/2 cup red wine vinegar plus
• 2 tablespoons red wine vinegar
• 1/2 cup olive oil
• 1/2 cup finely-chopped red onion
• 1/2 cup red bell pepper
• 3 tablespoons finely-chopped green onions
• 2 tablespoons finely-chopped jalapenos
• 2 tablespoons finely-chopped fresh parsley leaves
• 1 1/2 teaspoons minced garlic
• 1 1/2 teaspoons Essence (see Bayou Blast recipe)
• 3/4 teaspoon salt
• 1/2 teaspoon freshly-ground black pepper

Details

Servings 6

Preparation

Step 1

Combine the black-eyed peas, crumbled bacon, 3 tablespoons of the reserved bacon fat, and all remaining ingredients in a large bowl, and toss well to combine. Cover and refrigerate for at least 4 hours, or preferably overnight, stirring occasionally.

Allow salad to come to room temperature for 30 minutes before serving. Toss well just before serving.

This recipe yields 6 cups; 8 servings.