![prepared Blackeye Pea Salad with Smoky Sorghum Dressing in a white bowl with spoon and garnish](https://www.camelliabrand.com/static/wp-content/uploads/2023/12/blackeyed-pea-salad-sorghum-dressing-taste-of-the-south-2023-720x400.jpg)
Contributed by Taste of the South
Blackeye Pea Salad with Smoky Sorghum Dressing
Directions:
- Rinse and sort peas, and place in a large bowl. Add water to cover by 2 inches. Cover bowl, and let stand overnight. Drain peas.
- In a 3-quart saucepan, add peas, vegetable stock, and salt; bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer for 2 hours or until peas are tender. Drain and rinse with cold water. Chill until ready to use.
- To make dressing: In a medium bowl, mix together vinegar, sorghum, garlic, paprika, salt, and pepper. Slowly whisk in oil.
- In another medium bowl, combine cooked peas, corn, tomatoes, bell pepper, celery, and onion. Toss with desired amount of dressing, and chill for at least 1 hour. Just before serving, stir in parsley and bacon.
This recipe and image are from Taste of the South magazine.