Black-Eyed Pea Salad with Canadian Bacon
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 160 calorie
- Total Fat
- 6 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 10 milligrams
- Sodium
- 480 milligrams
- Carbohydrates
- 18 grams
- Dietary Fiber
- 5 grams
- Protein
- 11 grams
- Sugar
- 2 grams
- Total: 20 min
- Prep: 15 min
- Cook: 5 min
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.