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Hattie B's Black-Eyed Pea Salad

Chef John Lasater
This tangy and vibrant black-eyed pea salad is great for picnics and potlucks!
5 from 1 vote
Course Side
Servings 8 servings

Ingredients
  

For the Pepper Vinaigrette:

  • 1/4 C champagne vinegar
  • 1/4 C malt vinegar
  • 1/2 C extra virgin olive oil
  • 1/2 tsp fresh thyme minced
  • 1/2 tsp fresh parsley finely chopped
  • 1 1/2 tsp black pepper
  • 1 tsp fine sea salt plus more to taste
  • 1 red bell pepper small dice
  • 1 green bell pepper small dice
  • 1 yellow bell pepper small dice
  • 2 scallions finely sliced
  • 1/2 tsp fresh roasted garlic minced

For the Black Eyed Peas:

  • 2 C dried peas
  • 4 strips of bacon
  • 6 C chicken stock or veg stock
  • 1/2 tsp salt

Instructions
 

For the Pepper Vinaigrette:

  • In a bowl, whisk together the vinegar, olive oil, thyme, parsley, black pepper, salt, all the bell peppers, scallions and garlic.

Important: Let this vinaigrette sit overnight.

    For the Black Eyed Peas

    • In a large pot, cover the peas with enough water to cover by about 3-4 inches. You should do this at the same time you make the vinaigrette because they have to soak overnight.
    • Drain peas in a colander and set aside and salt with 1/2 tsp.
    • In a large pot over medium-high heat, render the bacon. Do not dice bacon. Leave it whole so it is easy to remove when finished cooking (the peas will have good bacon flavor with no sign of it).
    • Once bacon is rendered, add all of the chicken stock and bring to a simmer.
    • Once simmering, add the peas and cook on low heat for about 25 minutes.
    • The peas should be tender but not mushy.
    • Strain the peas and remove the strips of bacon.
    • While the peas are hot, toss in the vinaigrette.
    • Let it cool and serve at room temperature.
    • Enjoy!
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