Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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Stephana Bottom
Recipe by Real Simple June 2004

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Credit: Sang An

Recipe Summary

prep:
40 mins
total:
40 mins
Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, combine the black-eyed peas, bell pepper, shallots, celery, carrots, cabbage, and ham. Set aside.In a medium bowl, whisk together the dill, mustard, vinegar, olive oil, cumin, salt, and pepper. Pour the vinaigrette over the black-eyed pea mixture. Toss to coat. Let the salad sit in the refrigerator or at room temperature for several hours so the flavors can combine. (This recipe can be made up to 2 days before serving.)

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Nutrition Facts

calcium 250mg; 423 calories; carbohydrates 43g; cholesterol 34mg; fat 20g; fiber 10g; iron 4mg; protein 20mg; saturated fat 3g; sodium 2158mg.
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