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1
In a large skillet, cook the bacon over medium heat until crisp.
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2
Drain on paper towels; set aside.
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3
Dispose of all but 1 tablespoon bacon fat from the skillet.
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4
Cook the onion and celery until the onions are translucent but not browned, about 3 minutes.
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5
Stir in the garlic and cook for about 1 minute.
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6
Add the fresh peas and enough cool water to cover.
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7
Simmer the bean mixture, uncovered, over medium-low heat until the peas are tender, up to 45 minutes.
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8
Thoroughly drain off the liquid and pour the pea mixture into a large bowl.
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9
Place the peas in a large bowl along with the cooked onion, celery, and garlic; stir until combined.
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10
If you are using canned peas, dont cook them; just rinse and drain.
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11
Stir in the red and green bell peppers, and fresh corn.
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12
In a bowl, whisk together the vinegars, olive oil, salt, and pepper until emulsified.
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13
Pour into the pea mixture and toss to combine well.
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14
Crumble the bacon into bite-size pieces and stir it into the salad with the chopped chives and parsley.
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15
Cover and refrigerate for at least 4 hours so the flavors can blend.
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16
Serve cold or at room temperature.
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17
This salad keeps well.
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18
It can be made at least 24 hours in advance and holds up to 3 days, making it a slam-dunk dish for a summer party or potluck.
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19
A word about peas: When Southerners talk peas, also known as southern peas or cowpeas, they often are talking about what people in other parts of the country call beans.
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20
Most have a small but pronounced eye that marks where the pea was attached to the pod.
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21
(Eyeless cream peas are among the exceptions.)
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22
For obvious reasons, Southerners also fondly refer to the peas as shellies, and as a result of the hours I spent as a child shelling them, I can attest to the sad fact that they take a lot longer to liberate from their shells than they do to eat.
