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Black-Eyed Pea Salad

Source of Recipe

From "A Return to Family Picnics" by Russell Cronkite


Recipe Introduction

"I love the saltiness of country ham combined with a splash of vinegar. It creates such a wonderful sweet-and-sour tang — the perfect complement to the smoky, earthy black-eyed peas."

List of Ingredients

â—¦ ¼ cup peanut oil
â—¦ 4 ounces country ham, diced
â—¦ 1 cup diced onion
â—¦ 1 cup diced celery
â—¦ ½ cup diced red bell pepper
â—¦ 8 cups cooked black-eyed peas
â—¦ â…“ cup granulated sugar
â—¦ â…“ cup apple cider vinegar


Recipe

Heat the peanut oil over medium-high heat in a Dutch oven and lightly brown the ham.

Add in the diced onion and sauté until translucent, 3 to 4 minutes. Add in the celery and red bell pepper and sauté for an additional 3 to 4 minutes. Add in the cooked black-eyed peas, sugar, and cider vinegar. Simmer until the peas are tender, about 10 minutes.

Serve the salad chilled or at room temperature.

Makes 12 servings