Home 2019 Fall 2019 Queen Bee’s Salad

Queen Bee’s Salad

photo by Alp Aksoy


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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