Black-Eyed Pea Salad with Canadian Bacon

  • Level: Easy
  • Total: 20 min
  • Prep: 15 min
  • Cook: 5 min
  • Yield: 4 servings
  • Nutrition Info
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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


  1. 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. 
  2. 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. 
  3. 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.

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