Ingredients:
BLACKEYE PEA SALAD
- 1 cup Camellia Brand Blackeye Peas
- 4 cups low-sodium vegetable stock
- 1 teaspoon kosher salt
- 1 cup fresh corn kernels (about 2 ears)
- 1 cup quartered cherry tomatoes
- 1/2 cup chopped red bell pepper
- 1 cup chopped celery
- 1/2 cup chopped red onion
- 1/4 cup chopped fresh parsley
- 1/2 cup bacon, cooked and crumbled (5 to 6 slices)
SMOKY SORGHUM DRESSING
- 1/4 cup apple cider vinegar
- 2 tablespoons sorghum syrup
- 1 clove garlic, minced
- 1 tablespoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/2 cup vegetable oil
Directions:
- 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.
- To make dressing: In a medium bowl, mix together vinegar, sorghum, garlic, paprika, salt, and pepper. Slowly whisk in oil.
- In another medium bowl, combine cooked peas, corn, tomatoes, bell pepper, celery, and onion. Toss with desired amount of dressing, and chill for at least 1 hour. Just before serving, stir in parsley and bacon.
This recipe and image are from Taste of the South magazine.