Babi's Bean Salad Recipe

Ingredients
<br>- 1 1/2 cups dried black-eyed peas, soaked overnight
<br>- 1/3 cup chopped celery, with leaves
<br>- 1 1/2 cups shredded carrot
<br>- 3/4 cup chopped fresh parsley
<br>- 1/2 cup chopped white onion
<br>- 1/8 cup chopped fresh mint
<br>- Dressing:
<br>- 1/4 cup olive oil
<br>- 2 oranges, juiced
<br>- 1/2 lemon, juiced
<br>- 1 garlic clove, pressed
<br>- 1/2 teaspoon ground coriander
<br>- 1/2 teaspoon salt
<br>- 1/8 teaspoon freshly ground black pepper
<br>- 1 teaspoon brown sugar
<br><p></p>Directions
<br>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.
<br>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.
<br>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.
<br>


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
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.

Mastodon Share