Ingredients
6
6 servings
- •1.5 cups dried black-eyed peas, soaked overnight
- •0.33333334326744 cup chopped celery, with leaves
- •1.5 cups shredded carrot
- •0.75 cup chopped fresh parsley
- •0.5 cup chopped white onion
- •0.125 cup chopped fresh mint
- •0.25 cup olive oil
- •2 oranges, juiced
- •0.5 lemon, juiced
- •1 garlic clove, pressed
- •0.5 teaspoon ground coriander
- •0.5 teaspoon salt
- •0.125 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.
Nutritional Facts
Per 6 servings
- Calories: 273
- Carbohydrate: 38g
- Fat: 10g
- Fiber: 8g
- Protein: 11g
- Sugar: 11g
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