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Black Eyed Pea And Ham Salad

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Ingredients
  Black eyed peas 1 1⁄2 Pound
  Chopped fresh parsley 3⁄4 Cup (12 tbs)
  Onions 2 Medium
  Hot pepper sauce 1 Teaspoon
  Carrots 2 Medium
  Oil and vinegar dressing 1 Tablespoon
  Garlic 2 Clove (10 gm)
  Salt To Taste
  Freshly ground black pepper To Taste
  Nitrite free virginia style ham/Smoked ham 1 3⁄4 Pound, cut into 1/4 by 1/4 inch pieces
  Diced seeded tomatoes 1 1⁄2 Cup (24 tbs)
Directions

Wash peas and soak for 12 to 24 hours in water to cover; drain.
Place soaked peas, onions, carrots and garlic in 6 quart pot.
Cover with cold water and bring to boil; lower heat immediately and simmer until peas are tender, 45 to 60 minutes.
Remove onions, carrots and garlic and set aside.
Drain peas, discarding any visible shells.
Cut onions and carrots into fine dice; mash or finely chop garlic.
Mix these ingredients with the drained peas.
Add the ham, parsley, hot pepper sauce and dressing and season with salt and pepper.
Stir gently to distribute dressing.
Refrigerate until well chilled, overnight if desired.
When ready to serve, stir in diced tomatoes gently.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Vegetable
Interest: 
Party

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