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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This recipe was actually a bit of a fluke, the result of what my sister had in her refrigerator when I went to visit. The bottom line is that the ingredients of this salad blended together into a heavenly combination that was devoured immediately! Hope you enjoy it! Ingredients:
1 1/2 cups dried black-eyed peas, soaked overnight |
1/3 cup chopped celery, with leaves |
1 1/2 cups shredded carrot |
3/4 cup chopped fresh parsley |
1/2 cup chopped white onion |
1/8 cup chopped fresh mint |
dressing |
1/4 cup olive oil |
2 oranges, juiced |
1/2 lemon, juiced |
1 garlic clove, pressed |
1/2 teaspoon ground coriander |
1/2 teaspoon salt |
1/8 teaspoon freshly ground black pepper |
1 teaspoon brown sugar |
Directions:
1. Place the beans in a saucepan with enough water to cover them by one inch. Bring beans to a slow boil. Reduce heat to low, and simmer until tender but not mushy (about 35 minutes). Set aside to cool.
2. When the beans have cooled, place them in a large bowl. Add the celery, carrots, parsley, white onion, and mint; toss to blend.
3. For dressing, blend olive oil, orange and lemon juice, garlic, coriander, salt, pepper, and brown sugar in a blender for 6 seconds. Transfer to a small saucepan, and simmer over low heat for five minutes. Remove from heat, and cool. Pour dressing over the bean salad, and refrigerate for at least 1 hour before serving.
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