Ingredients
1/2
cup dried black-eyed peas, picked over
1/2
cup finely chopped red bell pepper
1/3
cup finely chopped celery
1/4
cup finely chopped red onion
1
tsp minced fresh jalapeño chili including seeds (wear rubber gloves)
1/4
pound cooked ham steak, coarsely chopped
Directions
1.
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, jalapeño, and 1 tablespoon oil.
2.
In a small skillet heat remaining 1/2 tablespoon oil over moderately high heat until hot but not smoking and sauté ham, stirring, 1 minute. Add honey and sauté, stirring, 1 minute. Add ham to salad and toss well.
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