Warm Bacon and Black Eyed Pea Salad
User Reviews
5.0
3 reviews
Excellent
Warm Bacon and Black Eyed Pea Salad
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This easy black eyed pea salad recipe makes a great side dish with sliced ham, grilled chicken or pork chops. The creamy legumes are spiked with a smoky, warm bacon dressing and dressed with fresh cilantro and crumbled bacon bits. Leftovers are great at room temperature.
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Ingredients
FOR THE BLACK EYED PEAS
- 1 pound fresh or frozen black beans
- 1 bay leaf
- water enough to cover beans by 1" in a heavy pot.
FOR THE BLACK BEAN SALAD:
- 2 stalks celery finely diced
- ¼ cup red onion finely diced
- ½ yellow bell pepper finely diced
- ½ orange bell pepper finely diced
- ½ red bell pepper finely diced
- 1 Jalapeño minced
- ½ cup fresh cilantro chopped
- 4 lices thick cut bacon c
FOR THE WARM BACON DRESSING:
- 1 tablespoon reserved bacon drippings
- 1 large shallot minced
- 1 ½ tablespoon brown mustard
- 2 tablespoons apple cider vinegar can also use malt vinegar
- 3 tablespoons olive oil
- 1 tablespoon ground cumin
- 1 teaspoon Diamond Crystal kosher salt or 1/2 teaspoon Morton's
- ½ teaspoon freshly ground black pepper
Instructions
COOK THE BLACK EYED PEAS:
- Transfer the peas and bay leaf to a large, heavy pot. Fill the pot with enough cool water to cover the peas by about 1".
- Bring the peas to a boil over high heat, then reduce the heat to a simmer and cook for 25 minutes or until the beans are tender. (Check by fishing out one bean and tasting it for doneness.
- Drain the black eyed peas in a colander. Discard the bay leaf. Set aside.
MAKE THE BLACK EYED PEA SALAD:
- In a large bowl combine the celery, onion, bell peppers and jalapeño. Add the drained warm black beans and toss to blend.
FOR THE BACON DRESSING:
- In a large skillet, cook the bacon over medium high heat, turning occasionally, until the bacon is crispy on both sides and the fat has rendered.
- Transfer the bacon to a plate lined with paper towels to soak up excess grease.
- Discard all but 1 tablespoon of the rendered bacon fat. Place the pan over medium heat and add the shallots. Cook for 3-4 minutes, stirring occasionally until the shallots are tender, but not browned. Remove from heat.
- Add the mustard, vinegar, cumin, salt and pepper and whisk together. Slowly whisk in the olive oil and continue whisking until emulsified.
FINISH THE SALAD:
- Pour the warm bacon dressing over the black eyed pea salad and add the cilantro. Gently toss to combine. Sprinkle the salad with crumbled bacon and serve warm.
Nutrition Information
Show Details
Calories
221kcal
(11%)
Carbohydrates
15g
(5%)
Protein
7g
(14%)
Fat
15g
(23%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
14mg
(5%)
Sodium
419mg
(17%)
Potassium
293mg
(8%)
Fiber
5g
(20%)
Sugar
3g
(6%)
Vitamin A
598IU
(12%)
Vitamin C
36mg
(40%)
Calcium
29mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 221 kcal
% Daily Value*
| Calories | 221kcal | 11% |
| Carbohydrates | 15g | 5% |
| Protein | 7g | 14% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 14mg | 5% |
| Sodium | 419mg | 17% |
| Potassium | 293mg | 6% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 598IU | 12% |
| Vitamin C | 36mg | 40% |
| Calcium | 29mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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