Black-Eyed Pea & Ham Salad

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). Drain peas and in a bowl toss with vinegar, vegetables, jalapeno, and 1 tablespoon oil. 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. Add honey and saute, stirring, 1 minute. Add ham to salad and toss well. Serves 2.

Gourmet August 1995 Converted by MC_Buster. Per serving: 490 Calories (kcal); 21g Total Fat; (38% calories from fat); 20g Protein; 58g Carbohydrate; 0mg Cholesterol; 582mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat; 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.