Ham and Black-Eyed Pea Salad

Ham and Black-Eyed Pea Salad
Sang An
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Serves 6
preparation
20
minutes
cooking
20
minutes

Ingredients

1/2
cup
coarsely chopped fresh dill, plus more for serving
2
tablespoons
Dijon mustard
1/4
cup
red wine vinegar
1/2
cup
extra-virgin olive oil
2
teaspoons
ground cumin
kosher salt and black pepper
2
16-ounce packages frozen black-eyed peas, thawed
1
red or yellow bell pepper, finely chopped (1 cup)
3
shallots, finely chopped (1/2 cup)
2
stalks celery, finely chopped (3/4 cup)
2
medium carrots, finely chopped (1 cup)
1/2
small head red cabbage, thinly sliced
1
pound
good-quality baked ham (buy it unsliced from the deli counter), cut into bite-size pieces

Directions

  1. In a large bowl, whisk together the dill, mustard, vinegar, oil, cumin, ¾ teaspoon salt, and ½ teaspoon pepper.
  2. Add the black-eyed peas, bell pepper, shallots, celery, carrots, cabbage, and ham and toss to coat.
Stephana Bottom
May 2004

Nutritional Information

  • Per Serving
  • Calories 423
  • Calcium 250 mg
  • Carbohydrate 43 g
  • Cholesterol 34 mg
  • Fat 20 g
  • Fiber 10 g
  • Iron 4 mg
  • Protein 20 mg
  • Sat Fat 3 g
  • Sodium 2158 mg
What does this mean? See Nutrition 101.

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