Black-Eyed Peas Salad

Name: Black-Eyed Peas Salad
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 8 servings
Cuisine: Halal Cart & American Muslim
Ingredients: 1 bag black-eyed peas (16 ounce); 0.5 tsp salt; water; 0.5 cup zucchini; 0.5 cup purple onion; 0.5 cup carrot; 3 jalapenos; 1 garlic clove; 0.333 cup red bell pepper; 0.5 cup pimento stuffed olive; 0.25 cup apple cider vinegar; 2 tbsp honey; 1 tbsp fresh sage; 0.25 tsp black pepper; 0.25 cup oil; 0.667 cup sugar; 1 tsp red pepper flakes; 1 tsp parsley flakes; salt and black pepper

Black-eyed peas, zucchini and carrot simmered on the stove and spiced with clove for an American salad.

1 hr · Serves 8 · Medium

Method

Start cooking mode

Time: Prep 20 min · Cook 40 min · 60 min total
Difficulty: medium

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.
40 min
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.
120 min

Notes and swaps

Allergens: Not assessed yet. Check each ingredient if you have an allergy.
Swaps: apple cider vinegar: Balsamic vinegar is alcohol-derived, so this recipe uses apple cider vinegar.