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Bean Salad
  • 1 1/2 Cup Dried Black-Eye Peas, Soaked Overnight
  • 1/3 Cup Chopped Celery, With Leaves
  • 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 Tsp. Ground Coriander
  • 1/2 Tsp. Salt
  • 1/8 Tsp. Freshly Ground Black Pepper
  • 1 Tsp. Brown Sugar
Place the beans in a saucepan with enough water to cover them by 1 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 5 minutes. Remove from heat and cool. Pour dressing over the bean salad and refrigerate for at least 1 hour before serving.
Provided by:
Southwest Family Citrus and Spenar Family

Where You Can Buy Ingredients:

Sheep Springs Sheep Co dba Dobson Family Farm Inc.

Marc Pedersen

Chandler, AZ, 85248
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