Black-Eyed Pea Salad

5 cups cooked and drained dried black-eyed peas (see note on cooking below; canned black-eyed peas can also be used)
4 slices crisp cooked bacon, crumbled, fat reserved separately
1/2 cup red wine vinegar
1/2 cup olive oil
1/2 cup red onions (1/2 of a medium onion), finely chopped
1/2 cup red bell peppers, finely chopped
3 Tbsp. green onions, finely chopped
2 Tbsp. jalapenos, finely chopped
2 Tbsp. fresh parsley, finely chopped
1 1/2 tsp. garlic, minced
1 1/2 tsp. Emeril’s Original Essence
3/4 tsp. salt
1/2 tsp. freshly ground black pepper

First, combine the black-eyed peas, bacon, no more than 3 tablespoons of the reserved bacon fact and all other ingredients in a large bowl. Toss the ingredients in the large bowl. Cover and refrigerate for a minimum of 4 hours while stirring the bowl occasionally. Let the salad sit at room temperature for 30 minutes before serving, and then toss well right before serving. Serves 6

Note: To make 5 cups cooked black-eyed peas: Soak 2 cups dried black-eyed peas for 4 hours. Drain the peas and place them in a large saucepan. Add water to cover by 2 inches and bring to a boil. Reduce the heat to a simmer and cook until just tender, 20 to 30 minutes. Drain and transfer to a bowl to cool.

This recipe comes from New Orleans Chef Emeril Lagasse.

Photo courtesy of Emeril’s Homebase.