2 cans (15 ounces each) black-eye peas (without pork)
1 cup frozen yellow whole-kernel corn
2 stalks celery
1 medium red bell pepper
½ pound thinly sliced Virginia-baked deli ham
½ small onion
1/3 cup V-8 juice
2 Tablespoon red wine vinegar
1 Tablespoon vegetable oil
1 teaspoon Dijon mustard
1/4 teaspoon garlic powder
1/4 teaspoon black pepper, or more to taste
Directions: Pour the black-eyed peas into a large collander, rinsing the can as necessary to remove all of the peas. Pour corn on top of the peas and rinse under cool tap water for about 1 minute. Set aside to drain. In a large bowl, rinse the celery and cut into ¼-inch dice. Seed the bell pepper and cut into ¼-inch dice and add to the bowl. Now add the drained corn and peas to the bowl. Coarsely chop the ham into bite-size pieces and add to the bowl. Peel and mince the onion and add it to the bowl. To make the dressing: pour the V-8 juice, vinegar, oil, mustard, garlic powder and black pepper into a small jar with a lid. Shake to complete mixed. Pour dressing over salad and stir gently until well combined. Serve at once or refrigerate until ready to serve. ~ Chef ~
