'2 tablespoons olive oil'
'3/4 cup chopped walnuts or hazelnuts, toasted'
'1/4 cup thinly sliced green onion'
'1/8 cup red wine vinegar'
'1 tablespoon Dijon mustard'
'1/2 teaspoon salt'
'750g cooked and drained black-eyed peas, cut into 5cm pieces'
'2 medium-sized mangoes, ripe'
'lime juice'
'salt and black pepper to taste'
'lettuce leaves'
'160g chopped cooked bacon'
'2 tablespoons olive oil'
'3/4 cup chopped walnuts or hazelnuts, toasted'
'1/4 cup thinly sliced green onion'
'1/8 cup red wine vinegar'
'1 tablespoon Dijon mustard'
'1/2 teaspoon salt'
'750g cooked and drained black-eyed peas, cut into 5cm pieces'
'2 medium-sized mangoes, ripe'
'lime juice'
'salt and black pepper to taste'
'lettuce leaves'
'160g chopped cooked bacon'
'Combine olive oil, 1/4 cup of walnuts, green onion, red wine vinegar, Dijon mustard, and salt in a blender and blend until smooth.'
'In a large bowl: Combine black-eyed peas and mix well.'
'Cover and refrigerate for at least one day.'
'One hour before serving, remove from refrigerator.'
'Remove the seed pods from the mangoes and cut into strips.'
'Respingue with lime juice and add to previous mixture, along with 1/4 cup of walnuts.'
'Season with salt and black pepper to taste.'
'Just before serving, line a dish with lettuce leaves and arrange the salad on top.'
'Sprinkle with chopped cooked bacon.'
'Serves 8.'
