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Black-Eyed Pea Salad
50 min
14 min
8 servings
Steps
- Place black-eyed peas in a bowl and add cold water to cover by 4”. Chill 12 hours, then drain.
- Whisk red and green peppers, scallions, garlic, oil, Champagne vinegar, malt vinegar, parsley, salt, and black pepper in a medium bowl. Cover and chill vinaigrette at least 4 hours and up to 12 hours.
- After beans have finished soaking, cook bacon in a large pot over medium heat, turning occasionally, until brown and fat is rendered (bacon shouldn’t be crisp), 5–7 minutes. Add beans, then carefully add broth and bring to a boil. Reduce heat and simmer, stirring occasionally, until beans are tender, 25–30 minutes; remove bacon. Transfer beans to a large bowl, add vinaigrette, and toss to combine. Chill, tossing occasionally, until cool, about 1 hour.
- DO AHEAD: Salad can be made 2 days ahead. Cover and keep chilled.
Originally published at bonappetit.com. Reproduced for personal collection.
