Black Eyed Pea And Ham Salad
|Black eyed peas||1 1⁄2 Pound|
|Chopped fresh parsley||3⁄4 Cup (12 tbs)|
|Hot pepper sauce||1 Teaspoon|
|Oil and vinegar dressing||1 Tablespoon|
|Garlic||2 Clove (10 gm)|
|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)|
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.