Can be prepared in 45 minutes or less.

　　

Ingredients

Serves 2

　　1/2 cup dried black-eyed peas, picked over

　　1/4 teaspoon salt

　　1 tablespoon balsamic vinegar

　　1/2 cup finely chopped red bell pepper

　　1/3 cup finely chopped celery

　　1/4 cup finely chopped red onion

　　1 teaspoon minced fresh jalapeño chili including seeds (wear rubber gloves)

　　1 1/2 tablespoons olive oil

　　1/4 pound cooked ham steak, coarsely chopped

　　1 teaspoon honey

　　

Step 1

In a saucepan combine peas with salt and water to cover by 2 inches and simmer, uncovered, until just tender, 25 to 30 minutes (do not overcook). Drain peas and in a bowl toss with vinegar, vegetables, jalapeño, and 1 tablespoon oil.

　　

Step 2

In a small skillet heat remaining 1/2 tablespoon oil over moderately high heat until hot but not smoking and sauté ham, stirring, 1 minute. Add honey and sauté, stirring, 1 minute. Add ham to salad and toss well.