Ingredients
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1 (16 ounce) bag black-eyed peas, frozen
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1/2 teaspoon salt
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water
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1/2 cup zucchini, diced
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1/2 cup purple onion, diced
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1/3 cup red bell pepper, diced
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1/2 cup pimento stuffed olive, sliced thin
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1/4 cup balsamic vinegar
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2 tablespoons honey
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1 tablespoon fresh sage
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1/4 teaspoon black pepper
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1/4 cup oil
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2/3 cup sugar
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1 teaspoon red pepper flakes
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1 teaspoon parsley flakes
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1 garlic clove, minced
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1/2 cup carrot, grated
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3 jalapenos, seeded & diced
Instructions
- 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.