Warm Bacon and Black Eyed Pea Salad
User Reviews
5
2 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 black bean fresh or frozen
- 1 bay leaf
- water enough to cover beans by 1" in a heavy pot.
FOR THE BLACK BEAN SALAD:
- 2 celery finely diced, stalks
- ¼ cup red onion finely diced
- ½ yellow bell pepper finely diced
- ½ bell pepper finely diced, orange
- ½ red bell pepper finely diced
- 1 jalapeño minced
- ½ cup cilantro chopped, fresh
- 4 lices Bacon c, thick cut
FOR THE WARM BACON DRESSING:
- 1 tablespoon bacon drippings reserved from cooked bacon
- 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 cumin ground
- 1 teaspoon kosher salt or 1/2 teaspoon Morton's, Diamond Crystal brand
- ½ teaspoon black pepper freshly ground
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
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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%)
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
2 reviews
Excellent
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