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Marinated Black-Eyed Pea Salad

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 cup 62g / 2 1/5oz Onion - chopped

    2. 3 cups 711ml Shelled black-eyed peas - (1 pound unshelled)

    3. 2 1/4 cups 533ml Water

    4. 1/4 cup 36g / 1 1/3oz Chopped cooked ham

    5. 10 1/2 oz 298g Low-salt chicken broth - (1 can)

    6. 2 tablespoons 30ml White wine vinegar

    7. 1 tablespoon 15ml Olive oil

    8. 1 tablespoon 15ml Lemon juice

    9. 1 teaspoon 5ml Honey

    10. 1/2 teaspoon 2 1/2ml Salt

    11. 1/2 teaspoon 2 1/2ml Dried dillweed

    12. 1/2 teaspoon 2 1/2ml Dried thyme

    13. 1/4 teaspoon 1 1/3ml Pepper

    14. 2 Garlic - crushed

    15. 1 cup 62g / 2 1/5oz Halved cherry tomatoes

    16. 1/3 cup 20g / 0.7oz Green onion - sliced Spinach leaves

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions Coat a large saucepan with cooking spray, and place over medium heat until hot. Add onion; saute 5 minutes or until tender. Stir in peas and next 4 ingredients (peas through broth); bring to a boil. Cover, reduce heat, and simmer 30 minutes or until peas are tender, stirring occasionally. Drain and set aside. Combine vinegar and next 8 ingredients (vinegar through garlic) in a large bowl; stir well with a wire whisk. Add pea mixture, tomatoes, and green onions, and toss gently; cover and marinate in refrigerator 8 hours. Yield: 8 servings (serving size: 1 cup).

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