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Camellia Brand
prepared Blackeye Pea Salad with Smoky Sorghum Dressing in a white bowl with spoon and garnish

Blackeye Pea Salad with Smoky Sorghum Dressing

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  • 1 cup Camellia Brand Blackeye Peas
  • 4 cups low-sodium vegetable stock
  • 1 teaspoon kosher salt
  • 1 cup fresh corn kernels (about 2 ears)
  • 1 cup quartered cherry tomatoes
  • 1/2 cup chopped red bell pepper
  • 1 cup chopped celery
  • 1/2 cup chopped red onion
  • 1/4 cup chopped fresh parsley
  • 1/2 cup bacon, cooked and crumbled (5 to 6 slices)


  • 1/4 cup apple cider vinegar
  • 2 tablespoons sorghum syrup
  • 1 clove garlic, minced
  • 1 tablespoon smoked paprika
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup vegetable oil


  1. 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.
  2. 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.
  3. To make dressing: In a medium bowl, mix together vinegar, sorghum, garlic, paprika, salt, and pepper. Slowly whisk in oil.
  4. 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.