Need an easy, healthy salad recipe? I got one for ya! I made this over the weekend to take to a BBQ, and it was a hit. It was the first time I’ve bought black-eyed peas, and quite possibly the first time I’ve eaten them, and you know how I love trying new things!
Before we get to the black-eyed peas, though, let’s address the other titular ingredient: bacon! Canadian bacon, to be exact. Canadian bacon should be your healthy-eating go-to breakfast meat. It’s low in fat and calories, although, like many packaged meats, it isn’t low sodium (more on sodium later). I bought a 5-ounce package (10 slices), and seared each slice for a couple minutes on each side in a skillet coated with Pam. I just wanted to get a little color on them.
While the bacon was sizzling, I got to work chopping, slicing, and dicing. Have a big bowl ready, and add all these veggies as you go. First up, I grated 2 big carrots:
Then, I diced an entire yellow pepper. Plus, I had the 2 little home-grown bell peppers my friend Joanne gave me last week, so I diced those up as well:
Next, 3 bunches of scallions, thinly sliced. I only used the white and light green parts:
Then, a couple dozen cherry tomatoes (about half of a pint-sized package), that I cut in half:
Finally, I took a bunch of watercress, washed it, and separated the leaves from the stalks. This took a while, and if you don’t have the patience, you can rough chop a handful or two of spinach or arugula. Watercress is a lettuce with a kick – it’s kinda spicy, like a radish. I like it.
With all my chopping done, I got out my can opener. I used two 15-ounce cans of black-eyed peas, and one 15-ounce can of regular peas. I made sure to drain and rinse them all thoroughly:
Remember the bacon you were cooking? Of course you do, because now your whole kitchen smells like bacon, and that’s never a bad thing. Once it’s cooked and cooled, cut them into ribbons, and cut the ribbons in half:
And that’s your salad, ladies and gentlemen! For a quick, light dressing, I whisked together equal parts dijon mustard, honey, and red wine vinegar – maybe 3 tablespoons of each.
I prefer my salads barely coated with dressing, but if you prefer a more thorough soaking, then go ahead and make more dressing – it’s oil-free, and that’s a good thing!
Ready for the finished product? Check this out!
It’s fantastic. Colorful, lots of flavors, and a little bit smoky, thanks to the Canadian bacon. I enjoyed the black-eyed peas, although I’m sure if you blindfolded me I wouldn’t be able to tell them apart from other beans. One of the other guests at the BBQ said that black-eyed peas are supposed to bring luck, and who couldn’t use a little extra luck on their side?
Careful, though, before you go eating piles of this salad – it can be high in sodium. One serving of Canadian Bacon + one serving of black-eyed peas + one serving of canned peas = about half of your sodium for the day. Granted, I rinsed the peas and black-eyed peas, which hopefully washed off some of the added salt, and a serving of salad probably doesn’t contain full servings of any of those ingredients anyway, but still. The salt can add up, even in an unlikely dish like a salad!
Keep it up, David!
PS – This recipe is based on a similar recipe I found here, but like I always do, I modified it and swapped and added ingredients.
PPS – Want more salad recipes? There’s lots of them on my Recipes page – and I’ll have another new one next week!