Black-Eyed Peas Salad

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.

• Ready In: 1 hr
• Serves: 8

Ingredients

• 1 (16 ounce) bag black-eyed peas, frozen
• 1⁄2 teaspoon salt
•  water
• 1⁄2 cup zucchini, diced
• 1⁄2 cup purple onion, diced
• 1⁄2 cup carrot, grated
• 3  jalapenos, seeded & diced
• 1  garlic clove, minced
• 1⁄3 cup red bell pepper, diced
• 1⁄2 cup  pimento stuffed olive, sliced thin

• For Dressing

• 1⁄4 cup  balsamic vinegar
• 2  tablespoons honey
• 1  tablespoon fresh sage
• 1⁄4 teaspoon black pepper
• 1⁄4 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.