FRESH CORN & BLACK-EYED PEA SALAD

1 lb. fresh black-eyed peas

2 T. bacon grease

12 ears fresh white corn, husks and silks removed

1 medium sized red bell pepper, seeded and finely chopped

4 green onions, finely chopped

1/2 cup chopped fresh parsley leaves

1/4 cup cider vinegar

2 t. Dijon mustard

salt and black pepper to taste

1/2 cup olive oil

               In a large saucepan, combine the peas and bacon grease with enough salted water to cover, bring to a boil, reduce the heat to low, cover, and cook until just tender, about 40 minutes.  Drain the peas in a colander and let cool.

               Arrange the corn in a large pot with enough cold water to cover, bring to a boil, remove from the heat, and let stand for 1 minute.  Drain the corn and, when cool enough to handle, cut off the kernels with a sharp knife onto a cutting board or large plate.

               In a large salad bowl, combine the peas, corn, bell pepper, onions, and parsley and toss until well blended.  In a small mixing bowl, whisk together the vinegar, mustard, and salt and pepper until well blended, add the olive oil, and whisk until emulsified.  Pour the dressing over the salad and toss until the ingredients are well coated.  Chill the salad for at least 2 hours before serving.