Black-eyed Pea Salad (Emeril's)

By es123

Ingredients

• Emeril's ESSENCE Creole Seasoning:
• 5 cups cooked and drained black-eyed peas
• 4 slices bacon cooked until crisp and crumbled, fat reserved separately
• 1/2 cup plus 2 tablespoons red wine vinegar
• 1/2 cup olive oil
• 1/2 cup finely chopped red onion (1/2 medium 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 recipe follows
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

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.