Black Eyed Pea Balsamic Salad

Ingredients

• 2 quarts water
• 2 tablespoons salt
• 1 lb black-eyed peas, fresh
• 1/4 lb minced bacon
• 1 tablespoon minced garlic
• 1 cup red onion, diced
• 1/2 cup celery, diced
• 1/2 cup carrot, diced
• 1/2 cup zucchini, diced
• 1 tablespoon thyme
• 2 tablespoons oregano
• 2 tablespoons basil
• 2 tablespoons brown sugar
• 4 tablespoons balsamic vinegar
• 2 tablespoons mustard, wholegrain
• 4 tablespoons olive oil
• salt and pepper

Directions

1. 1

   Bring water and salt to boil; add black-eyed peas and simmer until tender, about 20-25 minutes, being careful not to overcook peas (they shoud not be mushy). Strain and reserve peas.

2. 2

   Saute bacon for 5 minutes or until beginning to become crispy. Add garlic, onions, celery, carrots, and zucchini. Continue to saute for an additional 3 minutes. Keep veggies crisp. Add to peas and set aside.

3. 3

   Whisk together remaining ingredients, except salt and pepper, for a vinagrette. Toss with vegetables and season to taste. Serve warm or cold.