Hearty Black-Eyed Pea Salad Recipe

Hearty Black-Eyed Pea Salad Recipe photo by Taste of Home

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This recipe is great any time of the year. It's easy to make and tastes so good. I often take it along on summer picnics.

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Hearty Black-Eyed Pea Salad Recipe

Prep: 15 min. + chilling

Yield: 10-12 Servings

15 15

Ingredients

3 cans (15 ounces each) black-eyed peas, rinsed and drained
1/2 pound fully cooked ham, diced
3 medium tomatoes, seeded and diced
1/2 cup chopped green onions
1 medium carrot, chopped
DRESSING:
5 tablespoons olive oil
3 tablespoons cider or red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon lemon juice
2 garlic cloves, minced
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 teaspoon soy sauce
1/2 teaspoon dried oregano
1/2 teaspoon sugar
1/4 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon hot pepper sauce

Directions

In a large bowl, toss peas, ham, tomatoes, onions and carrot; set aside. combine dressing ingredients in a jar with a tight-fitting lid; shake well. pour over the salad and toss to coat. Cover and refrigerate for at least 1 hour. Yield: 10-12 servings.

Nutritional Facts 1 serving (1 cup) equals 122 calories, 7 g fat (1 g saturated fat), 10 mg cholesterol, 426 mg sodium, 8 g carbohydrate, 2 g fiber, 6 g protein.

Originally published as Hearty Black-Eyed Pea Salad in Country June/July 1998, p51