Emeril's Black-Eyed Pea Salad

I've never been a huge black eyed pea fan. I don't hate them, but by themselves they just sort of taste like dirt. Although dirt would be horrible, but I'm just confusing myself.

But I learned at the Dixie Cafe that I really like them in a cold vinegar based salad.

I could go there and order their large marinated black eyed pea salad, eat half the basket of rolls, have some iced tea and be a happy girl.

So when I saw this recipe "Emeril's Potluck", I thought it would be something I would really like. I have to say I wasn't disappointed. The addition of bacon doesn't hurt matters at all. I think the addition of some green beans would be awesome, too, I may try that next time.

Here's Emeril's recipe:

5 cups cooked and drained black eyed peas ** (how to make those below)

4 sliced crisp bacon crumbled, reserve fat

1/2 cup plus 2 tbsp red wine vinegar

1/2 cup evoo

1/2 cup finely chopped red onion

1/2 cup finely chopped red bell pepper

3 tbsp finely chopped green onion

2 tbsp finely chopped jalapeno

2 tbsp finely chopped fresh parsley

1 1/2 tsp minced garlic

1 1/2 tsp essence of Emeril (I used seasoned salt)

3/4 tsp salt

1/2 tsp fresh black pepper

1. combine peas, bacon, 3 tbsp fat, and all remaining ingredients in a large bowl. Toss and refrigerate at least 4 hours or overnight. Stir occasionally.

2. all to sit at room temp 30 mins before serving.

**soak 2 cup dried black eyed peas 4 hours. Drain and place in large saucepan. Add water to cover by 2 inches and bring to boil. Reduce heat and simmer 20 to 30 minutes. Drain and cool.