Black-Eyed Pea Salad with Bacon
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 339
- Total Fat
- 21
- Saturated Fat
- 5
- Carbohydrates
- 26
- Dietary Fiber
- 6
- Sugar
- 4
- Protein
- 11
- Cholesterol
- 19
- Sodium
- 634
- Total: 10 min
- Active: 10 min
Ingredients
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon sugar
1 teaspoon Dijon mustard
Two 15 1/2-ounce cans black-eyed peas, rinsed and drained
6 slices cooked applewood smoked bacon, roughly chopped
4 scallions, sliced
1 medium red bell pepper, seeded and chopped
1/2 small red onion, diced
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 scallions, chopped, for garnish
Directions
- Make the vinaigrette by combining the oil, vinegar, sugar and mustard. Whisk well and then add in the black-eyed peas. Fold in the bacon, scallions, bell peppers and onions. Season well with salt and pepper. Garnish with the chopped scallion. Refrigerate until ready to serve.