Black Eyed Pea Balsamic Salad - cooking recipe

Ingredients

2 quarts water
2 tablespoons salt
1 lb black-eyed peas, fresh
1/4 lb minced bacon
1 tablespoon minced garlic
1 cup red onion, diced
1/2 cup celery, diced
1/2 cup carrot, diced
1/2 cup zucchini, diced
1 tablespoon thyme
2 tablespoons oregano
2 tablespoons basil
2 tablespoons brown sugar
4 tablespoons balsamic vinegar
2 tablespoons mustard, wholegrain
4 tablespoons olive oil
salt and pepper

Preparation

Bring water and salt to boil; add black-eyed peas and simmer until tender, about 20-25 minutes, being careful not to overcook peas (they shoud not be mushy). Strain and reserve peas.
Saute bacon for 5 minutes or until beginning to become crispy. Add garlic, onions, celery, carrots, and zucchini. Continue to saute for an additional 3 minutes. Keep veggies crisp. Add to peas and set aside.
Whisk together remaining ingredients, except salt and pepper, for a vinagrette. Toss with vegetables and season to taste. Serve warm or cold.