Ingredients:
1 (16 ounce) bags black-eyed peas, frozen
1/2 teaspoon salt
water
1/2 cup zucchini, diced
1/2 cup purple onions, diced
1/2 cup carrots, grated
3 jalapenos, seeded & diced
1 garlic cloves, minced
1/3 cup red bell peppers, diced
1/2 cup pimento stuffed olives, 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:
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.
Servings: 8
Time preparation: 20 min.
Time total: 60 min.