Black-Eyed Pea and Ham Salad

• 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 jalapeno chili including seeds (wear rubber gloves)
• 1 1/2 tablespoons olive oil
• 1/4 pound cooked ham steak, coarsely chopped
• 1 teaspoon honey

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).
2. Drain peas and in a bowl toss with vinegar, vegetables, jalapeno, and 1 tablespoon oil.
3. In a small skillet heat remaining 1/2 tablespoon oil over moderately high heat until hot but not smoking and saute ham, stirring, 1 minute.
4. Add honey and saute, stirring, 1 minute.
5. Add ham to salad and toss well.

blackeyed peas, salt, balsamic vinegar, red bell pepper, celery, red onion, jalapeno chili including seeds, olive oil, ham steak, honey

Taken from www.epicurious.com/recipes/food/views/black-eyed-pea-and-ham-salad-12428 (may not work)