This southern-inspired black-eyed pea salad with zesty chili peppers is meant to be served warm but can also be made a day in advance and served cold. Try serving this versatile recipe as a dip with chips or crackers.
Nutrition per serving may change if servings are adjusted.
2 slices turkey bacon, chopped
1 medium red bell pepper, chopped
1 small fresh serrano or jalapeño chile pepper, seeded and finely chopped (see Tip)
1 tablespoon canola oil
1 (15 ounce) can no-salt-added black-eyed peas, rinsed and drained
1 cup frozen whole kernel corn, thawed
¼ cup thinly sliced celery
3 tablespoons cider vinegar
2 teaspoons sugar (see Tip)
¼ teaspoon dry mustard
⅛ teaspoon ground pepper
Coat an unheated large nonstick skillet with cooking spray; heat over medium heat. Add chopped bacon; cook until bacon is cooked through, stirring occasionally. Remove the bacon from the skillet and set aside. Thinly slice the scallions, keeping white parts separate from green tops. Add the white parts of the scallions to the skillet; reserve the green tops. Add bell pepper, serrano pepper, and oil to the skillet. Cook about 5 minutes or until the vegetables are just tender, stirring occasionally.
Add black-eyed peas, corn, celery, vinegar, sugar, mustard, ground pepper, and the sliced scallion tops. Cook and stir for 2 to 3 minutes or until well combined and heated through. Transfer to a serving bowl; sprinkle with the bacon and serve warm.
Tips: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
If using a sugar substitute, we recommend Splenda Granular or Sweet'N Low bulk or packets. Follow package directions to use product amount equivalent to 2 teaspoons sugar. Nutrition Facts Per Serving with Substitute: Same as below, except 117 cal., 17 g carb.
To make ahead: This salad is also good served cold. Prepare as directed. Transfer to a serving bowl; cover and chill for 4 hours or up to 24 hours before serving.