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Black-Eyed Pea Salad with Hot Bacon Dressing

Hi y’all – Amanda here!

Now that we’re about to ring in the new year, it’s time for one of my favorite traditions – black-eyed peas! When I was a child, my papa always encouraged me to eat my peas if I wanted to be rich with coins. There’s an old tradition here in the south stating that, if you find the penny cooked in the pot of peas, you’ll be especially lucky in the coming year.

Now, as much as I love the tradition of starting the New Year with them, black-eyed peas can be bland if they aren’t handled correctly. That's why I like to spice mine up with more than a penny in the pot. Not only is this salad packed with colorful vegetables that add flavor. The real star is the Hot Bacon Dressing. It’s the perfect way to elevate a classic holiday dish and add some smokey, savory flavor notes to an already delicious dish.

And there’s more to love – this salad is also a great leftover. Store in an airtight container in the fridge and enjoy the next day with crusty, buttery bread. (Thank me later!)

With love and pie,

Amanda Wilbanks


Black-Eyed Pea Salad Ingredients:

3 cups frozen black-eyed peas

5 green onions, sliced

1/2 red bell pepper, chopped

1/2 green bell pepper, chopped

1/2 cup chopped red onion

Salt and pepper, to taste

Fresh parsley, chopped

Hot Bacon Dressing Ingredients:

5 slices bacon

1/4 cup cider vinegar

2 tablespoons olive oil

1 tablespoon granulated sugar

1 teaspoon grated shallot

1/8 teaspoon dry mustard

2 tablespoons water

Salad Instructions:

Prepare peas according to package directions, simmering only until al dente; drain and let cool. Place peas in a serving dish and add green onions, bell peppers, and red onion. Pour Hot Bacon Dressing over vegetables and toss to coat. Season with salt and pepper and garnish with parsley.

Dressing Instructions:

In a large skillet over medium heat, cook bacon until crisp. Remove bacon from skillet and drain on paper towels. Cut bacon into small pieces. Drain all but 2 tablespoons of bacon grease from the skillet. Add the remaining ingredients and cook over medium-high heat just until the liquid comes to a boil. Remove from heat. Add the bacon and whisk ingredients together. Serve hot over Black-Eyed Pea Salad.

Serves: 6

Pairs Well With: This makes the perfect side dish for any of our savory pies, but especially Chicken Pot Pie and Pot Roast Pie! After dinner’s cleared away, serve up one of our sweet pies with homemade no-churn ice cream for an easy, impressive dessert!

Did you like this recipe? Leave a comment here and tell us what you think – we can’t wait to hear!

For more great recipes and ideas, check out Amanda’s cookbook, Southern Baked: Celebrating Life with Pie, and the rest of the blog!

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