Babi's Bean Salad

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!

• Preparation Time: 30 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 10 mins
• Calories: 273 Calories

Ingredients

• ½ teaspoon salt
• ½ lemon, juiced
• ¼ cup olive oil
• ½ cup chopped white onion
• 1 teaspoon brown sugar
• ⅛ teaspoon freshly ground black pepper
• ¾ cup chopped fresh parsley
• 2 oranges, juiced
• ½ teaspoon ground coriander
• ⅛ cup chopped fresh mint
• 1 ½ cups dried black-eyed peas, soaked overnight
• 1 garlic clove, pressed
• ⅓ cup chopped celery, with leaves
• 1 ½ cups shredded carrot

Recipe Instructions

Step 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.

Step 2

When the beans have cooled, place them in a large bowl. Add the celery, carrots, parsley, white onion, and mint; toss to blend.

Step 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.