Marinated Black-Eyed Pea Salad

Makes 8 servings

Summertime is the right time for marinated salads. They can be made early in the day, so when it’s time for supper, you simply carry a bowl from the refrigerator to the table.

ingredients

Vegetable cooking spray
1 cup chopped onion
3 cups shelled black-eyed peas (about 1 pound unshelled)
2 1/4 cups water
1/4 cup chopped cooked ham
1/4 teaspoon pepper
1 10-1/2-ounce can low-salt chicken broth
2 tablespoons white wine vinegar 1 tablespoon olive oil
1 tablespoon lemon juice
1 teaspoon honey
1/2 teaspoon salt
1/2 teaspoon dried dillweed
1/2 teaspoon dried thyme
1/4 teaspoon pepper
2 garlic cloves, crushed
1 cup halved cherry tomatoes
1/3 cup sliced green onions
Spinach leaves (optional)

directions

1
Coat a large saucepan with cooking spray, and place over medium heat until hot. Add onion; sauté 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.
2
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. Spoon into a spinach-lined bowl, if desired.

Source: Kate