Recipe - Black-Eyed Pea And Ham Salad

One half cup Dried blackeyed peas;
picked over
One fourth teaspoon Salt
1 tablespoon Balsamic vinegar
One half cup Finely chopped red bell
pepper
1/3 cup Finely chopped celery
One fourth cup Finely chopped red onion
1 teaspoon Minced fresh jalapeno chili
including; (wear rubber
gloves)
; seeds
1 One half tablespoon Olive oil
One fourth pound Cooked ham steak; coarsely
chopped
1 teaspoon 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 One half 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.

Gourmet August 1995

Converted by MC_Buster.

Per serving: 490 Calories (kcal); 21g Total Fat; (38% calories from
fat); 20g Protein; 58g Carbohydrate; 0mg Cholesterol; 582mg Sodium
Food Exchanges: 3 One half Grain(Starch); 1 One half Lean Meat; One half Vegetable;
0 Fruit; 4 Fat; One half Other Carbohydrates

Converted by MM_Buster v2.0n.