This easy black eyed pea salad recipe makes a great side dish with sliced ham, grilled chicken or pork chops. The creamy legumes are spiked with a smoky, warm bacon dressing and dressed with fresh cilantro and crumbled bacon bits. Leftovers are great at room temperature.
Transfer the peas and bay leaf to a large, heavy pot. Fill the pot with enough cool water to cover the peas by about 1".
Bring the peas to a boil over high heat, then reduce the heat to a simmer and cook for 25 minutes or until the beans are tender. (Check by fishing out one bean and tasting it for doneness.
Drain the black eyed peas in a colander. Discard the bay leaf. Set aside.
MAKE THE BLACK EYED PEA SALAD:
In a large bowl combine the celery, onion, bell peppers and jalapeño. Add the drained warm black beans and toss to blend.
FOR THE BACON DRESSING:
In a large skillet, cook the bacon over medium high heat, turning occasionally, until the bacon is crispy on both sides and the fat has rendered.
Transfer the bacon to a plate lined with paper towels to soak up excess grease.
Discard all but 1 tablespoon of the rendered bacon fat. Place the pan over medium heat and add the shallots. Cook for 3-4 minutes, stirring occasionally until the shallots are tender, but not browned. Remove from heat.
Add the mustard, vinegar, cumin, salt and pepper and whisk together. Slowly whisk in the olive oil and continue whisking until emulsified.
FINISH THE SALAD:
Pour the warm bacon dressing over the black eyed pea salad and add the cilantro. Gently toss to combine. Sprinkle the salad with crumbled bacon and serve warm.