Babi'S Bean Salad - cooking recipe

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
Preparation
    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.

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