Black-Eyed Pea Salad

Easy Food Recipes and Cooking - Black-Eyed Pea Salad

Serves 4 to 6
1½ cups dried black-eyed peas or two
15-oz cans black-eyed peas, rinsed and drained
12 oz bacon, diced
1 cup chopped red onion
1 red bell pepper, diced
1 green bell pepper, diced
1 jalapeño, minced
2 cloves garlic, minced
½ cup chopped scallions
¼ cup red wine vinegar
1 Tbsp Dijon mustard
½ tsp kosher salt
¼ tsp freshly ground black pepper
1/3 cup grapeseed oil
2 Tbsp unsalted butter
hot sauce

Black-Eyed Pea Salad

If using dry beans, cover with cold water and soak for 6 to 8 hours. Rinse and pick over beans. In a large saucepan, add cold water to cover beans by 2 inches. Bring to a boil. Reduce heat and simmer for approximately 1½ hours or until tender. Drain.

In a large saucepan over medium heat, cook bacon until crisp. Remove with a slotted spoon and set aside. To the remaining bacon fat, add onion and bell peppers and cook until softened. Add jalapeño and garlic and cook until fragrant. Add scallions and reduce heat to low. Add blackeyed peas and stir to combine.

In a small bowl, mix vinegar, mustard, salt and pepper and stir to combine. Slowly drizzle grapeseed oil in and whisk to emulsify. Pour dressing over black-eyed pea salad, still on low heat, and toss to coat. Add butter and stir to finish. Adjust seasoning if needed and add hot sauce to taste.