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 SaladServes 6Recipe 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.