Black-Eyed Pea Salad with Canadian Bacon

• Canola oil spray
• Three 1-ounce slices Canadian bacon
• 2 tablespoons red wine vinegar
• 1 tablespoon olive oil
• Kosher salt and freshly ground black pepper
• 1 large carrot, grated
• One 15-ounce can no-salt-added black-eyed peas, rinsed and drained
• 1 bunch scallions, thinly sliced
• 1 bunch watercress, trimmed and separated into sprigs

1. Spray a large nonstick skillet with canola oil spray and heat over medium-high heat.
2. Add the bacon and cook until very lightly browned, about 3 minutes per side.
3. Cool slightly and cut into thin strips.
4. Whisk together the vinegar, olive oil and salt and pepper to taste in a large bowl.
5. Add the carrots, peas and scallions and toss.
6. Add the watercress and toss again.
7. Transfer to a large platter and top with the bacon.
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.

canola oil spray, three, red wine vinegar, olive oil, kosher salt, carrot, salt, scallions

Taken from www.foodnetwork.com/recipes/food-network-kitchens/black-eyed-pea-salad-with-canadian-bacon-recipe.html (may not work)