Ham and Black-Eyed Pea Salad

Ham and Black-Eyed Pea Salad
Photo by Sang An


  • 1 red or yellow bell pepper, finely chopped (1 cup
  • ¼ cup red wine vinegar
  • ½ cup extra-virgin olive oil
  • 2 ½ teaspoons kosher salt
  • 1 pound good-quality baked ham (buy it unsliced from the deli counter), cut into bite-size pieces
  • 2 medium carrots, finely chopped (1 cup
  • 3 shallots, minced (1/2 cup)
  • + 7 more ingredients
    • ½ small head red cabbage, thinly sliced
    • ½ cup coarsely chopped fresh dill, plus more for garnishing
    • 2 stalks celery, finely chopped (3/4 cup)
    • 2 16-ounce packages frozen black-eyed peas, thawed
    • 2 teaspoons ground cumin
    • 2 tablespoons Dijon mustard
    • 1 teaspoon freshly ground black pepper

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...

View full recipe at My Recipes


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