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black-eyed pea salad

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Prep Time: 10 minutes

Total: 4 hours, 40 minutes

Servings: 7

Ingredients

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Instructions

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Step 1

Combine the black-eyed peas, crumbled bacon, 3 tablespoons of the reserved bacon fat, and all remaining ingredients in a large bowl, and toss well to combine. Cover and refrigerate for at least 4 hours, or preferably overnight, stirring occasionally.

Step 2

Allow salad to come to room temperature for 30 minutes before serving. Toss well just before serving.

Step 3

Combine all ingredients thoroughly.

Step 4

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch

Step 5

Published by William and Morrow, 1993.

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