Prep 20 mins
Cook 40 mins
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.
- 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
- 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.
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.
An odd combination of ingredients, but they blend together so well. Followed to a T, but only added 1/4 c sugar and was happy with that level sweetness. Thanks for submitting such an attractive and tasty salad.
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.