Fresh, sweet, and smoky, this lovely Black-Eyed Pea Salad with Smoky Sorghum Dressing has it all.
Black-Eyed Pea Salad with Smoky Sorghum Dressing
Makes 4 to 6 servings
Ingredients
- 1 cup dried black-eyed peas*
- 4 cups low-sodium vegetable stock
- 1 teaspoon kosher salt
- 1 cup fresh corn kernels (about 2 ears)
- 1 cup quartered cherry tomatoes
- ½ cup chopped red bell pepper
- 1 cup chopped celery
- ½ cup chopped red onion
- Smoky Sorghum Vinaigrette (recipe follows)
- ¼ cup chopped fresh parsley
- ½ cup bacon, cooked and crumbled (5 to 6 slices)
Instructions
- Rinse and sort peas, and place in a large bowl. Add water to cover by 2 inches. Cover bowl, and let stand overnight. Drain peas.
- In a 3-quart saucepan, add peas, vegetable stock, and salt; bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer for 2 hours or until peas are tender. Drain and rinse with cold water. Chill until ready to use.
- In a medium bowl, combine cooked peas, corn, tomatoes, bell pepper, celery, and onion. Toss with desired amount of Smoky Sorghum Vinaigrette, and chill for at least 1 hour. Just before serving, stir in parsley and bacon.
Notes
*We used Camellia Brand Blackeye Peas.
Smoky Sorghum Dressing
Makes 1 cup
Ingredients
- ¼ cup apple cider vinegar
- 2 tablespoons sorghum syrup
- 1 clove garlic, minced
- 1 tablespoon smoked paprika
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ cup vegetable oil
Instructions
- In a medium bowl, mix together vinegar, sorghum, garlic, paprika, salt, and pepper. Slowly whisk in oil.
