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LOCATION: Recipes >> Salad Recipes >> Blackeyed Pea 03

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Hearty Black-Eyed Pea Salad

3 15-ounce cans black-eyed peas, rinsed and drained
1/2 pound fully-cooked ham, diced
3 medium tomatoes, diced
1/2 cup chopped green onions
1 medium carrot, chopped

5 tablespoons olive or vegetable oil
3 tablespoons cider or red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon lemon juice
2 cloves garlic, minced
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 teaspoon soy sauce
1/2 teaspoon dried oregano
1/2 teaspoon sugar
1/4 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon hot pepper sauce

In a large bowl, toss peas, ham, tomatoes, onions and carrot; set
aside. Combine dressing ingredients in a jar with a tight-fitting
lid; shake well. Pour over the salad and toss to coat. Cover and
refrigerate for at least 1 hour.

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