Black-Eyed Pea Salad with Canadian Bacon (Food Network Kitchens) |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
canola oil spray |
three 1-ounce slices canadian bacon |
2 tablespoons red wine vinegar |
1 tablespoon olive oil |
kosher salt and freshly ground black pepper |
1 large carrot, grated |
one 15-ounce can no-salt-added black-eyed peas, rinsed and drained |
1 bunch scallions, thinly sliced |
1 bunch watercress, trimmed and separated into sprigs |
Directions:
1. Spray a large nonstick skillet with canola oil spray and heat over medium-high heat. Add the bacon and cook until very lightly browned, about 3 minutes per side. Cool slightly and cut into thin strips.
2. Whisk together the vinegar, olive oil and salt and pepper to taste in a large bowl. Add the carrots, peas and scallions and toss. Add the watercress and toss again. Transfer to a large platter and top with the bacon.
3. Cook's Note: Bacon and black-eyed peas are a classic combination, but you could also use just about any bean you have on hand: navy beans, chickpeas or black beans would all be excellent.
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