Black Eyed Pea Balsamic Salad

• 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

1. 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.
2. 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.
3. Whisk together remaining ingredients, except salt and pepper, for a vinagrette. Toss with vegetables and season to taste. Serve warm or cold.

water, salt, blackeyed peas, bacon, garlic, red onion, celery, carrot, zucchini, thyme, oregano, basil, brown sugar, balsamic vinegar, olive oil, salt

Taken from www.food.com/recipe/black-eyed-pea-balsamic-salad-397288 (may not work)