Black-Eyed Pea and Wilted Greens Salad

Recipe Ingredients

1 cup	237ml	Dry black-eyed peas
1		Canadian bacon
2 teaspoons	10ml	Olive oil
1 cup	62g / 2.2oz	Finely chopped onion
6 cups	876g / 30oz	Chopped kale
1 cup	237ml	Red bell pepper - stemmed (medium)
		Seeded and minced
		Dressing
1 teaspoon	5ml	Grainy mustard
4 tablespoons	60ml	Red wine vinegar
1/2 teaspoon	2.5ml	Paprika
1/4 teaspoon	1.3ml	Cayenne pepper
1 teaspoon	5ml	Dried oregano - crushed
1/2 teaspoon	2.5ml	Salt
2 tablespoons	30ml	Olive oil
		Freshly ground black pepper
		To taste

Recipe Instructions

1. Put the black-eyed peas in a large bowl and add water to cover by 3 inches. Soak overnight.

2. Drain the peas and put into a pot with the piece of Canadian bacon. Cover with water and bring to a boil. Reduce the heat and simmer 45 to 60 minutes, or until the peas are tender. Drain.

3. Transfer the peas to a bowl. Remove the Canadian bacon and dice finely; add to the peas.

4. In a large skillet, heat 2 teaspoons olive oil over medium heat. Add the onion, cover and cook 5 minutes. Uncover and cook 2 minutes. Add to the peas. Stir in the red bell pepper.

5. To prepare the dressing: Put the mustard, vinegar, paprika, cayenne, oregano, salt and olive oil in a jar. Shake until emulsified. Add to the salad, gently mixing. Stir in freshly ground pepper to taste.

6. The salad should be served at room temperature. If making ahead, refrigerate and remove 1 hour before serving.

Source:
Evans Brand Back of Package

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