Black-eyed Pea Salad

Total Time:
4 hr 40 min
Prep:
10 min
Inactive:
4 hr 30 min

Yield:
6 cups; 8 servings
Level:
Easy

Ingredients
  • 5 cups cooked and drained black-eyed peas
  • 4 slices bacon, cooked until crisp and crumbled, fat reserved separately
  • 1/2 cup plus 2 tablespoons red wine vinegar
  • 1/2 cup olive oil
  • 1/2 cup finely chopped red onion (1/2 medium onion)
  • 1/2 cup red bell pepper
  • 3 tablespoons finely chopped green onions
  • 2 tablespoons finely chopped jalapenos
  • 2 tablespoons finely chopped fresh parsley leaves
  • 1 1/2 teaspoons minced garlic
  • 1 1/2 teaspoons Essence, recipe follows
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
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):
  • 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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