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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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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. 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 |
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.
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