Ham and Black-Eyed Pea Salad

Ingredients

• 32 ounce black-eyed peas frozen thawed
• 1 teaspoon pepper black freshly ground
• 1 cup carrots finely chopped
• 0.8 cup celery finely chopped
• 2 tablespoons dijon mustard 
• 0.5 cup optional: dill fresh plus more for garnishing coarsely chopped
• 2 teaspoons ground cumin 
• 1 pound baked ham cut into bite-size pieces (buy it unsliced from the deli counter)
• 2.5 teaspoons kosher salt 
• 0.5 cup olive oil extra-virgin
• 0.5 small head cabbage red thinly sliced
• 0.3 cup red wine vinegar 
• 0.5 cup shallots minced
• 1 cup bell pepper red yellow finely chopped

Equipment

• bowl
• whisk

Directions

1. 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.
2. Pour the vinaigrette over the black-eyed pea mixture. Toss to coat.
3. 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.)