Black-Eyed Pea Salad

Recipe Ingredients

5 cups	1185ml	Cooked and drained black-eyed peas
4		Bacon - cooked until crisp
		And crumbled, fat reserved separately
1/2 cup	118ml	Red wine vinegar - plus
2 tablespoons	30ml	Red wine vinegar
1/2 cup	118ml	Olive oil
1/2 cup	31g / 1.1oz	Finely-chopped red onion
1/2 cup	118ml	Red bell pepper
3 tablespoons	45ml	Finely-chopped green onions
2 tablespoons	30ml	Finely-chopped jalapenos
2 tablespoons	30ml	Finely-chopped fresh parsley leaves
1 1/2 teaspoons	7.5ml	Minced garlic
1 1/2 teaspoons	7.5ml	Essence
		= (see Bayou Blast recipe)
3/4 teaspoon	3.8ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper

Recipe Instructions

Combine the black-eyed peas, crumbled bacon, 3 tablespoons of the reserved bacon fat, and all remaining ingredients in a large bowl, and toss well to combine. Cover and refrigerate for at least 4 hours, or preferably overnight, stirring occasionally.

Allow salad to come to room temperature for 30 minutes before serving. Toss well just before serving.

This recipe yields 6 cups; 8 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2E04) - from the TV FOOD NETWORK

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