Name: Black-Eyed Pea Salad
Cook time: 50 minutes
Total time: 14 (includes soaking and chilling) hours
Yield: 8 Servings
Ingredients: 2 cups dried black-eyed peas (about 12 oz.); 1 red bell pepper, finely chopped; 1 green bell pepper, finely chopped; 2 scallions, thinly sliced; 1 garlic clove, finely chopped; ½ cup olive oil; ¼ cup Champagne vinegar or white wine vinegar; ¼ cup malt or apple cider vinegar; 1 tablespoon chopped fresh flat-leaf parsley; 1 tablespoon kosher salt; 1½ teaspoon freshly ground black pepper; 4 oz. bacon (about 4 slices); 6 cups low-sodium chicken or vegetable broth

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Jeremy Liebman

The flavor of this salad deepens as it sits, and we’d use the vinaigrette on any bean salad, including green beans.

Recipe notes