Can be prepared in 45 minutes or less.
Recipe information
Yield
Serves 2
Ingredients
1/2 cup dried black-eyed peas, picked over
1/4 teaspoon salt
1 tablespoon balsamic vinegar
1/2 cup finely chopped red bell pepper
1/3 cup finely chopped celery
1/4 cup finely chopped red onion
1 teaspoon minced fresh jalapeño chili including seeds (wear rubber gloves)
1 1/2 tablespoons olive oil
1/4 pound cooked ham steak, coarsely chopped
1 teaspoon honey
Preparation
Step 1
In a saucepan combine peas with salt and water to cover by 2 inches and simmer, uncovered, until just tender, 25 to 30 minutes (do not overcook). Drain peas and in a bowl toss with vinegar, vegetables, jalapeño, and 1 tablespoon oil.
Step 2
In a small skillet heat remaining 1/2 tablespoon oil over moderately high heat until hot but not smoking and sauté ham, stirring, 1 minute. Add honey and sauté, stirring, 1 minute. Add ham to salad and toss well.
