The Black Eyed Peas Meet The Chili Peppers |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is my version of the black eyed pea salad my grandmother made as long as my Mama and even my granddaddy can remember. Most of it's the same but for the added citrus juice, cilantro, a few spices and an extra jalapeno, or three! Read more ! Ingredients:
3 cups dried blackeyed peas, cooked and drained |
--or 2 cans, drained |
6 pieces thick cut bacon |
3-4 fresh jalapenos, diced(seeded or not, is up to you, seeds add a lot more heat) |
1 medium onion, diced |
2 cloves garlic, minced |
8-10 cherry tomatoes, quartered, or 12-15 grape tomatoes, halved |
juice from 2 limes or 1 lemon |
1/4 cup fresh cilantro, chopped |
1t dry mustard |
1/2t cumin |
salt and fresh ground pepper |
Directions:
1. Cut bacon into small pieces and fry until beginning to crisp.
2. Add onion and pepper and continue to cook together until bacon is crisp and veggies are tender
3. Add garlic and cook another minute.
4. Remove from heat but don't drain.
5. In large bowl, combine beans with tomatoes, cilantro and citrus juice and toss.
6. Add bacon and veggies to beans using slotted spoon, but don't try to remove all the grease. We are using this grease in place of other oil to combine with the citrus to create a nice dressing.
7. Add salt and fresh ground pepper and toss once more.
8. Let stand 30 minutes at room temperature and serve, or, refrigerate until 30 minutes before serving. This salad is best served room temperature.
9. ****please note, this can be made vegetarian by omitting the bacon and replacing with olive oil, but if you do, add a dash of liquid smoke to the beans.
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