Can be prepared in 45 minutes or less.
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 jalape o chili including seeds (wear rubber gloves) 1 1/2 tablespoons olive oil 1/4 pound cooked ham steak, coarsely chopped 1 teaspoon honey
Preparation
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, jalape o, and 1 tablespoon oil.
In a small skillet heat remaining 1/2 tablespoon oil over moderately high heat until hot but not smoking and saut ham, stirring, 1 minute. Add honey and saut , stirring, 1 minute. Add ham to salad and toss well.
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