A Southern Black Eyed Pea Salad

PUBLISHED ON: 05.29.2011
In the South folks feel pretty strongly about their black-eyed peas! They even love their black-eyed peas in salad.  Here is a twist on a contemporary Southern dish.
Makes for a perfect side dish for a cookout or a picnic, served up with grilled meats, delicious!
Black-Eyed Pea Salad
Serves 6
Recipe adapted from Emeril

5 cups cooked and drained dried black-eyed peas
4 slices crisp cooked bacon, crumbled, fat reserved separately
1/2 cup plus 2 tablespoons red wine vinegar
1/2 cup olive oil
1/2 cup finely chopped red onions (1/2 medium onion)
1/2 cup finely chopped red bell peppers
3 tablespoons finely chopped green onions
2 tablespoons finely chopped jalapenos
2 tablespoons finely chopped fresh parsley
1-1/2 teaspoons minced garlic
1-1/12 teaspoons Emeril’s Original Essence
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1.  Combine the black eyed-peas, bacon, 3 tablespoons reserved bacon fat, and all the remaining ingredients in a large bowl; toss well to combine.  Cover and refrigerate for at least 4 hours or preferably overnight, stirring occasionally.
2.  Allow the salad to sit at room temperature for 30 minutes before serving.  Toss well just before serving.

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