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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.