Description
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 ½ cups dried black-eyed peas, soaked overnight
- ⅓ cup chopped celery, with leaves
- 1 ½ cups shredded carrot
- ¾ cup chopped fresh parsley
- ½ cup chopped white onion
- ⅛ cup chopped fresh mint
- ¼ cup olive oil
- 2 oranges, juiced
- ½ lemon, juiced
- 1 garlic clove, pressed
- ½ teaspoon ground coriander
- ½ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- 1 teaspoon brown sugar
Instructions
- 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.
- When the beans have cooled
- place them in a large bowl. Add the celery
- carrots
- parsley
- white onion
- and mint; toss to blend.
- 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.
Prep Time: 30 mins
Cook Time: 40 mins
Total Time: 15 hrs 10 mins
Servings: 6