Ham Steak with Mango and Black-eyed Pea Salsa Recipe
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2 Cook's® Bone-in Ham Steaks (about 1 pound each)
1/3 cup olive oil
3 green onions, finely chopped (about 2-1/2 tablespoons)
2 medium mangoes, finely chopped (about 2 cups)
3 medium tomatoes, finely chopped (about 1-1/2 cups)
2 cans (15-1/2 ounces each) Black-eyed Peas, drained, rinsed
1/8 teaspoon salt
1 teaspoon garlic powder
2 teaspoons ground cumin
3 tablespoons fresh lime juice (about 2 medium limes)
1/4 cup white wine vinegar
Beat oil, vinegar, lime juice, cumin, garlic powder and salt in large bowl with wire whisk until well blended. Add peas, tomatoes, mangoes and onions; toss gently. Cover.
Refrigerate at least 4 hours to marry flavors.
Cook ham according to package directions. Serve salsa spooned over ham.
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