Farm Family Recipes

• 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.