Queen Bee’s Salad

02 Nov 2019


1 pound dried black-eyed peas 1 clove garlic, finely chopped or pressed 1 red onion, chopped 1 green bell pepper, chopped 1 red bell pepper, chopped ½ cup extra-virgin olive oil ½ cup balsamic vinegar ½ teaspoon sea salt ¼ teaspoon black pepper 1 tablespoon sugar 1 tablespoon parsley, finely chopped


Soak peas in water overnight, adding water as needed to keep the peas covered. In the morning, drain the peas and place them in a stockpot. Add water to cover peas and bring to a boil. Reduce heat to a low simmer and cook peas until they soften, but are not mushy—about 60 minutes. Transfer peas to a large bowl and add the rest of the ingredients. Toss to coat and refrigerate overnight. Serve cold or at room temperature.

—Recipe by Barbee James, owner of Details Design Studio

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