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Black-Eyed Pea Salad with Canadian Bacon

Black-Eyed Pea Salad with Canadian Bacon
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.

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