Ham and Black-Eyed Pea Salad

Serves 6
Hands-On Time:
40m
Total Time:
40m
Ingredients
- 2 16-ounce packages frozen black-eyed peas, thawed
- 1 red or yellow bell pepper, finely chopped (1 cup)
- 3 shallots, minced (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
- 1/2 cup coarsely chopped fresh dill, plus more for garnishing
- 2 tablespoons Dijon mustard
- 1/4 cup red wine vinegar
- 1/2 cup extra-virgin olive oil
- 2 teaspoons ground cumin
- 2 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
Directions
- In a large bowl, combine the black-eyed peas, bell pepper, shallots, celery, carrots, cabbage, and ham. Set aside.
- In a medium bowl, whisk together the dill, mustard, vinegar, olive oil, cumin, salt, and pepper. Pour the vinaigrette over the black-eyed pea mixture. Toss to coat.
- Let the salad sit in the refrigerator or at room temperature for several hours so the flavors can combine. (This recipe can be made up to 2 days before serving.)
The Recipe Goes Well With...
Quick Tip

This salad actually improves if you let it sit in the refrigerator for a day or two before serving. Use frozen black-eyed
peas, since canned ones have a soggy texture and can be salty.
Nutritional Information
- Per Serving
- Calories 423
- Calcium 250mg
- Carbohydrate 43g
- Cholesterol 34mg
- Fat 20g
- Fiber 10g
- Iron 4mg
- Protein 20mg
- Sat Fat 3g
- Sodium 2158mg
What does this mean? See Nutrition 101.
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