Sorghum Syrup

Black-Eyed Pea Salad with Smoky Sorghum Dressing

MAKES 4 TO 6 SERVINGS

Fresh, sweet, and smoky, this lovely salad has it all.

1 cup dried black-eyed peas*
4 cups low-sodium vegetable stock
1 teaspoon kosher salt
1 cup fresh corn kernels (about 2 ears)
1 cup quartered cherry tomatoes
½ cup chopped red bell pepper
1 cup chopped celery
½ cup chopped red onion
Smoky Sorghum Vinaigrette (recipe follows)
¼ cup chopped fresh parsley
½ cup bacon, cooked and crumbled (5 to 6 slices)

1. Rinse and sort peas, and place in a large bowl. Add water to cover by 2 inches. Cover bowl, and let stand overnight. Drain peas.

In a 3-quart saucepan, add peas, vegetable stock, and salt;