Summer Crowder Pea Salad

A trip to the farmers’ market just got a lot more fun. This recipe is as nice with black-eye or purple hull peas. I like to serve this dish with an all-vegetable dinner or with any type of pork, thanks to the sweet fruit addition.
By | April 28, 2016


  1. Place the bacon in a large skillet over medium heat. Cook 4 minutes or until the bacon is done. Drain on paper towels and crumble when cool enough to handle. Save the drippings for another use and reserve the bacon pieces in a zip-top bag in the refrigerator until ready to serve.
  2. In a large bowl gently stir together the peas, red peppers, and red onions.
  3. In a jar with a tight-fitting lid, combine the cilantro, jelly, red wine vinegar, oil, jalapeños, garlic salt, and black pepper. Shake vigorously to emulsify.
  4. Pour the dressing over the pea mixture, tossing to coat. Cover and chill 8 hours.
  5. Stir the peaches into the pea mixture and set aside to come to room temperature at least 15 minutes before serving.
  6. Toss with the mixed salad greens and top with the crumbled bacon.

Serves 6. 

Recipe courtesy of Tammy Algood from her book, Sunday Dinner in the South: Recipes to Keep Them Coming Back for More


  • 3 bacon slices
  • 3 cups cooked crowder peas
  • 1 small red bell pepper, seeded and chopped
  • 1/3 cup diced red onion
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup pepper jelly
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon black pepper
  • 2 large fresh peaches, apricots, or nectarines, peeled and diced
  • Mixed salad greens
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