Recipe by Susie D
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.
Top Review by JackieOhNo!
To state it simply, I was told by more than a couple of tasters that this was one of the best bean salads they had ever tasted! I made this pretty close to the way it was posted, except I did cheat a little. I steamed the frozen black-eyed peas in the microwave, which still took about 18 minutes. Surprisingly, my supermarket was out of jalapeno, so I substituted a serrano chile and 2 red chiles (that looked like jalapenos). I then used green bell pepper (instead of red). Besides taste, this salad looks lovely, with all the beautiful colors. The dressing has a great combination of unique touches (the sage especially). We look forward to enjoying this again! Made for Fall PAC 2012.
- 453.59 g bag black-eyed peas, frozen
- 2.46 ml salt
- 118.29 ml zucchini, diced
- 118.29 ml purple onion, diced
- 118.29 ml carrot, grated
- 3 jalapenos, seeded & diced
- 1 garlic clove, minced
- 78.07 ml red bell pepper, diced
- 118.29 ml pimento stuffed olive, sliced thin
- 59.14 ml balsamic vinegar
- 29.58 ml honey
- 14.79 ml fresh sage
- 1.23 ml black pepper
- 59.14 ml oil
- 158.51 ml sugar
- 4.92 ml red pepper flakes
- 4.92 ml parsley flakes
- salt and black pepper
Directions See How It's Made
- 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.
- While peas are cooking prepare all vegetables, olives and garlic; stir together in mixing bowl.
- Make dressing: Add vinegar, honey, sugar, sage, red pepper flakes, black pepper to small bowl or blender; Slowly beat in the oil until thickened.
- Pour drained peas and dressing into the bowl of vegetables; Stir well: Add parsley flakes; Adjust salt& black pepper to taste.
- Chill at least 2 hours to let flavors blend; Stir well before serving.