Marinated Black-Eyed Pea Salad

Recipe Ingredients

		Vegetable cooking spray
1 cup	62g / 2.2oz	Onion - chopped
3 cups	711ml	Shelled black-eyed peas - (1 pound unshelled)
2 1/4 cups	533ml	Water
1/4 cup	36g / 1.3oz	Chopped cooked ham
1/4 teaspoon	1.3ml	Pepper
10 1/2 oz	298g	Low-salt chicken broth - (1 can)
2 tablespoons	30ml	White wine vinegar
1 tablespoon	15ml	Olive oil
1 tablespoon	15ml	Lemon juice
1 teaspoon	5ml	Honey
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Dried dillweed
1/2 teaspoon	2.5ml	Dried thyme
1/4 teaspoon	1.3ml	Pepper
2		Garlic - crushed
1 cup	62g / 2.2oz	Halved cherry tomatoes
1/3 cup	20g / 0.7oz	Green onion - sliced
		Spinach leaves (optional)

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).

Source:
Cooking Light, June 1995, page 78

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