Black-eyed Pea and Ham Salad


Directions Edit

  • In a saucepan combine peas with salt and water to cover by 2 inches and simmer
  • Cook for 25 to 30 minutes
  • Drain peas and in a bowl toss with vinegar, vegetables, jalapeño, and 1 tablespoon oil.
  • In a small skillet heat remaining ½ tablespoon oil over moderately high heat until hot
  • Add honey and saute, stirring, 1 minute.
  1. Add ham to salad and toss well.

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