PREP TIME
15 min
COOK TIME
5 min
YIELDS
4 servings
Bacon and black-eyed peas are a classic combination, but you could also use just about any bean you have on hand: navy beans, chickpeas or black beans would all be excellent.
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Ingredients
Canola oil spray
3
(1-oz) slices Canadian bacon
2
Tbsp red wine vinegar
1
Tbsp olive oil
Kosher salt and freshly ground black pepper
1
large carrot, grated
1
(15-oz) can no-salt-added black-eye peas, rinsed and drained
1
bunch scallions, thinly sliced
1
bunch watercress, trimmed and separated into sprigs
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Directions
Step 1
Spray a large nonstick skillet with canola oil spray and heat over medium-high heat. Add the bacon and cook until very lightly browned, about 3 minutes per side. Cool slightly and cut into thin strips.
Step 2
Whisk together the vinegar, olive oil and salt and pepper to taste in a large bowl. Add the carrots, peas and scallions and toss. Add the watercress and toss again. Transfer to a large platter and top with the bacon.