Black-eyed pea salad

June 14, 2006

MAKES 8 SIDE-DISH SERVINGS

DRESSING

1/2 small onion, peeled and cut in pieces
1/3 cup vegetable juice, such as V-8
2 tablespoons red wine vinegar
1 tablespoon olive oil
1 teaspoon Dijon mustard
1/4 teaspoon ground black pepper or to taste

SALAD

1 cup frozen corn kernels
2 (15-ounce) cans black-eyed peas, rinsed and drained, or 1 cup dry-packaged black-eyes, cooked and drained
1 medium green bell pepper, cored, seeded and diced
2 ribs celery, diced
1 cup cubed ham (about 6 ounces)

Make the dressing: Fit a food processor with a steel blade or use a blender. With the machine running, drop in the onion and process till finely chopped, about 30 seconds. Stop the machine and scrape down the sides. Add the remaining dressing ingredients and process just to mix well, about 30 seconds. You should have about 2/3 cup. Set aside.

Make the salad: Put the frozen corn in a colander and rinse under cool tap water until nearly defrosted, about 2 minutes. Drain well.

Combine with the peas and remaining ingredients in a 2-quart or larger serving bowl. Add the dressing and serve at once or refrigerate up to 3 days in an airtight container.

Note: This also can serve 4 as a main dish.

A great picnic dish, perfect for summer barbecues and potlucks.

Nutrition facts per serving: 116 calories, 2 g fat, 0 g saturated fat, 8 mg cholesterol, 18 g carbohydrates, 5 g protein, 245 mg sodium, 3 g fiber

From Cheap. Fast. Good!