Blackeye Pea Salad with Smoky Sorghum Dressing

Ingredients

• 1 cup Camellia Brand Blackeye Peas
• 4 cups low-sodium vegetable stock
• 1 teaspoon kosher salt
• 1 cup fresh corn kernels (about 2 ears)
• 1 cup quartered cherry tomatoes
• 1/2 cup chopped red bell pepper
• 1 cup chopped celery
• 1/2 cup chopped red onion
• 1/4 cup chopped fresh parsley
• 1/2 cup bacon , cooked and crumbled (5 to 6 slices)
• 1/4 cup apple cider vinegar
• 2 tablespoons sorghum syrup
• 1 clove garlic , minced
• 1 tablespoon smoked paprika
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1/2 cup vegetable oil