Ingredients

• 1/4 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon sugar
• 1 teaspoon Dijon mustard
• Two 15 1/2-ounce cans black-eyed peas, rinsed and drained
• 6 slices cooked applewood smoked bacon, roughly chopped
• 4 scallions, sliced
• 1 medium red bell pepper, seeded and chopped
• 1/2 small red onion, diced
• Kosher salt and freshly ground black pepper
• 2 scallions, chopped, for garnish

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Instructions

1. Make the vinaigrette by combining the oil, vinegar, sugar and mustard. Whisk well and then add in the black-eyed peas. Fold in the bacon, scallions, bell peppers and onions. Season well with salt and pepper. Garnish with the chopped scallion. Refrigerate until ready to serve.