BLACK-EYED PEAS SALAD

Black-Eyed Peas Salad image

Provided by Susie D

Categories Beans

Time 1h

Yield 8 serving(s)

Number Of Ingredients 19

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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

Steps:

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.

Nutrition Facts : Calories 205.9, Fat 7.3, SaturatedFat 1, Sodium 324.5, Carbohydrate 33.2, Fiber 2.8, Sugar 23.6, Protein 3.2