Black-eyed Pea Salad

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.