Ham and Black-Eyed Pea Salad

Name: Ham and Black-Eyed Pea Salad
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Global
Ingredients: 907 grams packages frozen black-eyed peas, thawed; 1 teaspoon freshly ground black pepper; 237 milliliters medium carrots, finely chopped; 177 milliliters stalks celery, finely chopped; 2 Tbsps Dijon mustard; 118 milliliters coarsely chopped fresh dill, plus more for garnishing; 2 teaspoons ground cumin; 454 grams good-quality baked ham (buy it unsliced from the deli counter), cut into bite-size pieces; 3 teaspoons kosher salt; 118 milliliters extra-virgin olive oil; 1 small heads red cabbage, thinly sliced; 59 milliliters red wine vinegar; 118 milliliters shallots, minced; 237 milliliters red or yellow bell pepper, finely chopped

Need a gluten free and dairy free main course? Ham and Black-Eyed Pea Salad could be a spectacular recipe to try. One serving contains 568 calories, 30g of protein, and 32g of fat. This recipe covers 37% of your daily requirements of vitamins and minerals. This recipe serves 6. If you have baked ham, pepper, shallots, and a few other ingredients on hand, you can make it. To use up the red wine vinegar you could follow this main course with the Cherry-Berry Pie as a dessert. From preparation to the plate, this recipe takes roughly 40 minutes.

Instructions

In a large bowl, combine the black-eyed peas, bell pepper, shallots, celery, carrots, cabbage, and ham. Set aside.In a medium bowl, whisk together the dill, mustard, vinegar, olive oil, cumin, salt, and pepper.

Ingredients you will need

Bell Pepper

Olive Oil

Shallot

Cabbage

Carrot

Mustard

Vinegar

Celery

Pepper

Cumin

Dill

Peas

Salt

Ham

Equipment you will use

Whisk

Bowl

Pour the vinaigrette over the black-eyed pea mixture. Toss to coat.

Ingredients you will need

Vinaigrette

Let the salad sit in the refrigerator or at room temperature for several hours so the flavors can combine. (This recipe can be made up to 2 days before serving.)