Ham and Black-Eyed Pea Salad

Sang An

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.)

By Stephana Bottom, June 2004

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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.