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Friday, July 8, 2011

Ham and Black Eyed Pea Salad

Love ham and beans, too hot to enjoy them right now? Check out this great recipe which offers you a great taste of beans in a whole new way.

1/2 cup coarsely chopped fresh dill, plus more for serving

2 tablespoons Dijon mustard

1/4 cup red wine vinegar

1/2 cup extra-virgin olive oil

2 teaspoons ground cumin

kosher salt and black pepper

2 16-ounce packages frozen black-eyed peas, thawed

1 red or yellow bell pepper, finely chopped (1 cup)

3 shallots, finely chopped (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

In a large bowl, whisk together the dill, mustard, vinegar, oil, cumin, ¾ teaspoon salt, and ½ teaspoon pepper. Add the black-eyed peas, bell pepper, shallots, celery, carrots, cabbage, and ham and toss to coat.

recipe source: Real Simple
shared on
Its A Blog Party Tuesday Night Supper Club

1 comment:

  1. this looks wonderful...i love the combination...and i love soup..but come summer, i am a salad girl all the way! thank you for sharing with tuesday night supper club!


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