Smashville Black-Eyed Pea Salad
by Christina Meyer-Jax, Tastemaker in Residence
2 cans black-eyed peas
1 red bell pepper, finely chopped
1 green bell pepper, finely chopped
2 jalapenos chopped finely (with seeds)
2 scallions, thinly sliced
1 garlic clove, finely chopped
½ cup olive oil
¼ cup white wine vinegar
¼ cup apple cider or champagne vinegar
1 Tbsp chopped fresh flat-leaf parsley or cilantro
1 Tbsp kosher salt
1½ tsp freshly ground black pepper
4-5 slices bacon
6 cups low-sodium chicken or vegetable broth
- Whisk red and green peppers, scallions, jalapenos, garlic, oil, Champagne vinegar, white wine vinegar, parsley/cilantro, salt, and black pepper in a medium bowl. Cover and chill vinaigrette at least 4 hours and up to 12 hours.
- Cook bacon in a large pot over medium heat, turning occasionally, until brown and fat is rendered (bacon shouldn’t be crisp), 5–7 minutes. Add canned beans (make sure to drain the beans before adding), then carefully add broth and bring to a boil. Reduce heat and simmer, stirring occasionally, until beans are heated; remove bacon. Transfer beans to a large bowl, add vinaigrette, and toss to combine. Chill, tossing occasionally, until cool, about 1 hour.
- DO AHEAD: Salad can be made 2 days ahead. Cover and keep chilled. Bacon is for flavoring the beans, but if you want to cook off some crispy bacon to chop and add in, go for it!