Black-Eyed Pea and Ham Salad (New Year’s Day)


Not being much of a black-eyed pea fan, but wanting to do the obligatory good luck meal, I came across this recipe via Central Market.  It uses inexpensive dried peas.  I enjoyed making it and eating it today.

Black-Eyed Pea & Ham Salad


  • 1 cup dried black-eyed peas
  • 1/2 teaspoon salt
  • 2 tablespoons balsamic vinegar
  • 1 cup finely chopped red bell pepper
  • 2/3 cup finely diced chopped celery
  • 1/2 cup finely chopped red onion
  • 2 teaspoons minced fresh jalapeno chili, including seeds
  • 3 tablespoons olive oil, divided
  • 1/2 pound cooked ham steak, coarsley chopped (I used 8 oz. of pre-cooked, pre-diced, packaged ham)
  • 2 teaspoons honey


  1. In a saucepan, combine peas with salt and water to cover by 2 inches.  Simmer, uncovered, until just tender, about 25 to 30 minutes.  (Do not overcook.)
  2. Drain peas and in a bowl, toss them with vinegar, vegetables, jalapeno, and 1.5 tablespoon olive oil.
  3. In a small skilled, heal remaining 1.5 tablespoon oil over moderately high heat until hot, but not smoking.
  4. Saute ham, stirring, for 1 minute.
  5. Add honey and saute and stir for 1 minute more.
  6. Add ham to salad and toss well.

Serves 4

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