Black-Eyed Peas Salad - cooking recipe

Ingredients

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

Preparation

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.