Black-Eyed Pea Salad with Bacon

Ingredients

• 6 slices applewood bacon smoked cooked roughly chopped
• 31 ounce black-eyed peas rinsed drained canned
• 1 teaspoon dijon mustard 
• 6 servings kosher salt and pepper black freshly ground
• 0.3 cup olive oil extra-virgin
• 1 medium bell pepper red seeded chopped
• 0.5 small onion diced red
• 2 tablespoons red wine vinegar 
• 2  scallions chopped for garnish
• 4  scallions sliced
• 1 tablespoon sugar 

Equipment

• whisk

Directions

1. Make the vinaigrette by combining the oil, vinegar, sugar and mustard.
2. 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.
3. Garnish with the chopped scallion. Refrigerate until ready to serve.