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