Ingredients
1/2
cup diced cooked ham
2
cans (15 oz each) black-eyed peas, drained, rinsed
3/4
cup water
1
large tomato, finely chopped (1 cup)
2
medium green onions, sliced (2 tablespoons)
1
stalk celery, finely chopped (1/2 cup)
1/4
cup chopped fresh parsley
2
tablespoons olive oil
1
to 2 tablespoons cider vinegar
Corn chips, if desired
Preparation
Spray large skillet with cooking spray; heat over medium-high heat. Add ham; cook 3 to 5 minutes, stirring frequently, until lightly browned. Stir in black-eyed peas and water. Reduce heat to medium; cook 8 minutes, stirring occasionally, until liquid is reduced by three-fourths. Partially mash peas with back of spoon to desired consistency.
In small bowl, stir together tomato, onions, celery, parsley, oil and vinegar.
Spoon warm pea mixture into serving dish; top with tomato mixture. Serve with corn chips.
