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For Cheryl in NC
gramaj

Black-Eyed Pea and Black Bean Salad
1 can (15 ounces) black beans drained and rinsed
1 can (15 ounces) black-eyed peas drained and rinsed
1/2 cup chopped onion
1/2 pound cooked diced ham, divided
1 cup Italian salad dressing
1 1/2 cups chopped green onions
1 1/4 cups chopped red bell pepper, or a combination of red and yellow
1 1/2 cups frozen whole kernel corn
1/4 cup minced fresh cilantro
2 teaspoons curry powder
1/2 teaspoon crushed red pepper
salt
pepper
tomato wedges

Combine beans, peas, and ham in a saucepan; cover with water and simmer for 30 minutes. Drain and transfer to a large bowl; add the Italian dressing while still warm. Cool to lukewarm.

Add green onion, bell pepper, corn, cilantro, curry powder and crushed red pepper. Taste and season with salt and pepper, as needed. Toss to blend ingredients thoroughly. Cover and chill for 12 to 24 hours.

Serve as a side dish or lunch salad. Serve on greens with tomato wedges.
Serves 8.

http://southernfood.about.com/od/blackeyedpeas/

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