Black-Eyed Pea Salad with Canadian Bacon

1. 1

   Spray a large nonstick skillet with canola oil spray and heat over medium-high heat.

2. 2

   Add the bacon and cook until very lightly browned, about 3 minutes per side.

3. 3

   Cool slightly and cut into thin strips.

4. 4

   Whisk together the vinegar, olive oil and salt and pepper to taste in a large bowl.

5. 5

   Add the carrots, peas and scallions and toss.

6. 6

   Add the watercress and toss again.

7. 7

   Transfer to a large platter and top with the bacon.

8. 8

   Cook's Note: Bacon and black-eyed peas are a classic combination, but you could also use just about any bean you have on hand: navy beans, chickpeas or black beans would all be excellent.

* Per serving · 4 servings · Values may vary.

No additional tips available.