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Babi's Bean Salad
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Prep Time:
30 minutes
30 minutes
Cook Time:
40 minutes
40 minutes
Total Time:
910 minutes
910 minutes
Tangy Middle Eastern black-eyed pea salad with citrus zest.
Ingredients:
- 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:
- In a saucepan, cover the beans with water by one inch. Bring to a gentle boil, then simmer on low heat until tender yet firm, about 35 minutes. Allow to cool.
- Once the beans have reached room temperature, transfer them to a spacious bowl. Combine with celery, carrots, parsley, white onion, and mint, and mix well.
- Prepare the dressing by blending olive oil, orange juice, lemon juice, garlic, coriander, salt, pepper, and brown sugar in a blender for a quick 6 seconds. Then, transfer the mixture to a small saucepan to simmer over low heat for five minutes. Once done, remove from heat and allow it to cool. Drizzle the flavorful dressing over the bean salad and chill in the refrigerator for at least 1 hour before enjoying.