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
  1. 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.
  2. 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.
  3. 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.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/black-eyed-pea-salad-sorghum-dressing/