Black-Eyed Peas Salad

Susie D's Note:

This salad would make a terrific addition to summer BBQs and picnics, it travels and holds well. The slightly sweet and spicy dressing gives the vegetables a welcome zing.

• Total Time: 1 hrs
• Prep Time: 20 mins
• Cook Time: 40 mins

Ingredients:

Servings: 8

• 1 (16 ounce) bag black-eyed peas , frozen
• ½ teaspoon salt
• water
• ½ cup zucchini , diced
• ½ cup purple onion , diced
• ½ cup carrot , grated
• 3 jalapenos , seeded & diced
• 1 garlic clove , minced
• 1⁄3; cup red bell pepper , diced
• ½ cup pimento stuffed olive , sliced thin

For Dressing

• ¼ cup balsamic vinegar
• 2 tablespoons honey
• 1 tablespoon fresh sage
• ¼ teaspoon black pepper
• ¼ cup oil
• 2⁄3; cup sugar
• 1 teaspoon red pepper flakes
• 1 teaspoon parsley flakes
• salt and black pepper

Directions:

1. In saucepan, add frozen BE peas, 1/2 t salt, cover with water; bring to a boil and cook until peas are tender (about 40 minutes) adding water if needed; Drain well in colander.
2. While peas are cooking prepare all vegetables, olives and garlic; stir together in mixing bowl.
3. Make dressing: Add vinegar, honey, sugar, sage, red pepper flakes, black pepper to small bowl or blender; Slowly beat in the oil until thickened.
4. Pour drained peas and dressing into the bowl of vegetables; Stir well: Add parsley flakes; Adjust salt& black pepper to taste.
5. Chill at least 2 hours to let flavors blend; Stir well before serving.

Reviews

[Nado2003]

Nice salad and easy to make. I took some of the other reviewers' advise and reduced the amount of sugar. I also reduced the amount of oil by about 1/3. My husband and I loved it, the kids were indifferent, but what do they know, they're kids. We will be having this salad again. THANK YOU.

[katia]

Wordeful recipe! Perfect for the summer and very healthy! Its obvious why it was at the best of ZWT

[superblondieno2]

this was amazing and very colorful! i didnt use jalapenos and i totally omitted the sugar, but did everything else the same. it was lovely!