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Black-Eyed Pea and Ham Salad

1/2 c Dried black-eyed peas; picked over
1/4 ts Salt
1 tb Balsamic vinegar
1/2 c Finely chopped red bell pepper
1/3 c Finely chopped celery
1/4 c Finely chopped red onion
1 ts Minced fresh jalapeno chili including; (wear rubber gloves) seeds
1 1/2 tb Olive oil
1/4 lb Cooked ham steak; coarsely chopped
1 ts Honey


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, jalapeno, and 1 tablespoon oil.

In a small skillet heat remaining 1/2 tablespoon oil over moderately high heat until hot but not smoking and saute ham, stirring, 1 minute. Add honey and saute, stirring, 1 minute. Add ham to salad and toss well.

Serves 2.


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