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Black-Eyed Pea Salad

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Black-Eyed Pea Salad 0 Picture

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.

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