4 C heirloom tomatoes, cut into wedges
2 ripe peaches, diced
1 (14-ounce) can black-eyed peas, drained and rinsed OR 1 vacuum-sealed package of steamed black-eyed peas*
2 cups baby spinach, roughly chopped
¼ C red onion, diced
4-5 strips thick-cut bacon, diced
3 T apple cider vinegar
Sea salt and pepper to taste
Toss the tomato wedges, diced peaches, black-eyed peas, spinach and onion gently in a serving bowl.
In a small skillet over medium heat, cook the bacon until crisp. Transfer bacon pieces to a bowl and reserve the drippings for the dressing. Whisk in the vinegar, season with salt and pepper. Pour mixture over salad and toss again gently to coat. Sprinkle with bacon bits and serve.