Black-Eyed Peas Salad

• 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
• For Dressing
• 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

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.

blackeyed peas, salt, water, zucchini, purple onion, carrot, jalapenos, garlic, red bell pepper, pimento stuffed olive, balsamic vinegar, honey, fresh sage, black pepper, oil, sugar, red pepper, parsley flakes, salt

Taken from www.food.com/recipe/black-eyed-peas-salad-94107 (may not work)