Black-Eyed Pea Salad

Makes 8-10 servings

Ingredients:

• 2 cups dried black-eyed peas
• 2-3 bell peppers finely chopped (I use red, green and yellow)
• 2 scallions finely chopped
• 1 garlic clove finely chopped
• 1/3 cup olive oil
• ¼ cup white wine vinegar
• ¼ cup apple cider vinegar
• 1 TBSP chopped fresh parsley
• 1 TBSP kosher salt
• 1 ½ tsp ground black pepper
• 2-3 slices of bacon (optional, but it gives a nice smoky flavor)
• 5 cups low sodium chicken or vegetable broth

Directions:

1. Soak peas:

• Place black-eyed peas in a large bowl. Add cold water to cover the peas by 3 inches
• Place in refrigerator for 12 hours.

2. Prepare dressing:

• Whisk together bell peppers, scallions, garlic, olive oil, vinegars, parsley salt and pepper.
• Cover and chill dressing for up to 12 hours.

3. Prepare peas:

• Drain peas from the soaking water.
• If using bacon, cook it in a large pot so that fat renders (5-7 minutes), but it is still soft (if not using bacon continue with recipe).
• Add peas and stir to distribute bacon fat.
• Add broth and bring to a boil, then reduce heat to a simmer. Simmer until peas are tender, approximately 30 minutes.  Stir occasionally.
• Remove bacon and drain peas.
• Transfer peas to a large bowl and add desired amount of dressing (you may have some extra), stir.
• Chill, and serve cold.

Featured in Participant Newsletter #5