Black-eyed Peas, Ham and Kale Salad | PCC Natural Markets

Black-eyed Peas, Ham and Kale Salad

Serves: 4 to 6

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These ingredients are:
corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

The traditional Southern combo of black-eyed peas and ham makes a wonderful salad when added to fresh, crisp veggies.



In a small bowl, combine yogurt, lemon juice, garlic, cumin, red pepper flakes and turmeric. Mix well and season to taste with salt and pepper. Set aside.

In a large bowl, combine peas, ham, onions, kale leaves, radishes and celery. Drizzle with yogurt dressing and mix well. Let sit covered in the refrigerator, to allow flavors to meld, at least 30 minutes or overnight.


To prepare dried black-eyed peas, soak 2 cups peas in water for at least 4 hours. Drain and rinse. Place beans in a large soup pot and cover with ample water. Bring to a boil. Reduce heat to low and simmer until just tender, about 1 hour. Drain.

Recipe by Jackie Freeman, PCC Chef

More about: black eyed peas, ham, kale


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