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Black-eyed Pea Salad
Total:
4 hr 40 min
Prep:
10 min
Inactive:
4 hr 30 min
Yield:
6 cups; 8 servings
Level:
Easy
Total:
4 hr 40 min
Prep:
10 min
Inactive:
4 hr 30 min
Yield:
6 cups; 8 servings
Level:
Easy

Ingredients

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

Directions

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.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

Combine all ingredients thoroughly.

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch

Published by William and Morrow, 1993.

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This refreshing summertime salad can be made with just a few ingredients.

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