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Black-eyed Pea Salad

  • 10minutes

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Ingredients Jump to Instructions ↓

  1. 5 cups cooked and drained black-eyed peas

  2. 4 slices bacon, cooked until crisp and crumbled, fat reserved separately

  3. 1/2 cup plus 2 tablespoons red wine vinegar

  4. 1/2 cup olive oil

  5. 1/2 cup finely chopped red onion (1/2 medium onion)

  6. 1/2 cup red bell pepper

  7. 3 tablespoons finely chopped green onions

  8. 2 tablespoons finely chopped jalapenos

  9. 2 tablespoons finely chopped fresh parsley leaves

  10. 1 1/2 teaspoons minced garlic

  11. 1 1/2 teaspoons Essence, recipe follows

  12. 3/4 teaspoon salt

  13. 1/2 teaspoon freshly ground black pepper

Instructions Jump to Ingredients ↑

  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.

  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 Combine all ingredients thoroughly. Yield: 2/3 cup Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch Published by William and Morrow, 1993.

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