Black-Eyed Pea Salad with Canadian Bacon

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

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

  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. 

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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