Name: Black-Eyed Pea Salad with Canadian Bacon
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Ingredients: Canola oil spray; Three 1-ounce slices Canadian bacon; 2 tablespoons red wine vinegar; 1 tablespoon olive oil; Kosher salt and freshly ground black pepper; 1 large carrot, grated; One 15-ounce can no-salt-added black-eyed peas, rinsed and drained; 1 bunch scallions, thinly sliced; 1 bunch watercress, trimmed and separated into sprigs

Directions

Spray a large nonstick skillet with canola oil spray and heat over medium-high heat. Add the bacon and cook until very lightly browned, about 3 minutes per side. Cool slightly and cut into thin strips.
Whisk together the vinegar, olive oil and salt and pepper to taste in a large bowl. Add the carrots, peas and scallions and toss. Add the watercress and toss again. Transfer to a large platter and top with the bacon.
Per serving: Calories: 160; Total Fat 6 grams; Saturated Fat: 1 gram; Protein: 11 grams; Total carbohydrates: 18 grams; Sugar: 2 grams Fiber: 5 grams; Cholesterol: 10 milligrams; Sodium: 480 milligrams

Cook’s Note

Bacon and black-eyed peas are a classic combination, but you could also use just about any bean you have on hand: navy beans, chickpeas or black beans would all be excellent.

Recipe courtesy Food Network Kitchens

Black-Eyed Pea Salad with Canadian Bacon

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