This smoky bacon and black-eyed pea salad makes a great protein-packed side dish

Southern Kitchen
Smoky Bacon and Black-Eyed Pea Salad

About the recipe

This smoky bacon and black-eyed pea salad pairs rich and fatty bacon with crisp vegetables. Dijon vinaigrette adds a nice acidity to the mix.

To save time, you could substitute the equivalent amount of canned, drained and rinsed blackeyed peas for the frozen. No cooking required. Vegetarians coming to dinner? Skip the bacon.

Serves: 6 to 8

Hands On Time: 15 minutes

Total Time: 45 minutes



1 1/2 tablespoons malt vinegar

1 tablespoon whole grain Dijon mustard

2 large cloves garlic, minced

2 teaspoons molasses

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

3 tablespoons extra-virgin olive oil


1 (16-ounce) bag frozen black-eyed peas

6 strips bacon, preferably thick-cut and applewood smoked, cooked and crumbled

1/2 cup diced red onion

1/2 red bell pepper, seeded and diced

1/4 cup chopped fresh parsley

3 scallions, thinly sliced

1 stalk celery, diced 

1 jalapeño, seeded and minced


To make the dressing: In a medium bowl, whisk together the vinegar, mustard, garlic, molasses, salt and pepper. Whisk in the olive oil until smooth and emulsified.

To make the salad: In a large saucepan, bring 3 cups water to a boil. Add the black-eyed peas and return to a boil. Reduce the heat to low and simmer, stirring occasionally, until the peas are tender but still hold their shape, 20 to 25 minutes. Drain and let cool completely.

In a large bowl, combine the cooled, cooked peas, with the bacon, onion, bell pepper, parsley, scallions, celery and jalapeño. Pour the dressing over the salad mixture and toss to coat evenly. The salad can be served immediately, at room temperature, or chilled.