These days feel so strange. The weather is warming up. It’s spring break so the Boardwalk is open and we can hear roller coaster screams wafting up the hill into our backyard. Our little cherry tree is blossoming and has many tender green leaves, and the weeds in the front yard are out of control. All these things feel so familiar, but this isn’t going to be a typical spring season! Every time I post a recipe, I wonder if this will be the last time I post before the baby comes. Probably not, but we’ll see! If he/she takes after Dustin and I, it will be very prompt. Let’s hope that’s the case! 😉
This is a colorful and healthy salad that’s packed with fiber and protein and uses up leftover Easter ham — score! I turned to an old friend for this recipe, Gourmet Magazine (*insert collective “awww” here*). We used dried black eyed peas instead of canned, so I’ve included the directions for how to prepare those. Use canned if you’re in a hurry. Since this salad sits at room temperature for an hour before serving, it’s perfect for bringing to a potluck, picnic, or spring gathering. Enjoy! This recipe serves 4.
Black-Eyed Pea & Ham Salad
(From the April 2009 issue of Gourmet)
1 cup dried black eyed peas
1 cup chopped, cooked ham
1 rib of celery, chopped
1/2 cup chopped red onion
1 small garlic clove, chopped
1 teaspoon finely chopped fresh jalapeño (we used a fresh serrano pepper for more heat!)
2 1/2 tablespoons red-wine vinegar
2 tablespoons vegetable oil
1/4 cup chopped flat-leaf parsley
- Rinse and sort peas. Put 1 cup peas and 4 cups of water in a pot. Bring to a boil. Lower heat and simmer until peas are tender, about 30 minutes. Drain and let cool.
- Meanwhile, combine the rest of the ingredients in a large bowl. Add the peas and gently stir together. Season with salt & pepper (I also ended up adding a bit more vinegar than the recipe calls for).
- Let stand at room temperature for 1 hour before serving,