Recipe Name Black-Eyed Pea Salad Posted by Jennifer Hessmer Serves: 4-6 Occasion: Any Effort: Easy Ingredients: 1 cup black-eyed peas, soaked 6-8 hours 3 cup water 2 tablespoons lime juice 1 tablespoon apple cider vinegar 1 tablespoon sea salt 1 tablespoon mustard ¼ cup extra virgin olive oil ½ cup red radishes, small dice (2-3 radishes) 1/3 cup thinly sliced scallions (3 scallions with tender greens) ¼ cup parsley, minced (leaves from ½ small bunch parsley) Freshly cracked black pepper Optional: 1 small head radicchio and 1 small head frisee   How to Prepare: Drain soaked beans and rinse well with water. Drain again. Combine beans and water in a medium pot and bring to a boil, with lid slightly ajar over high heat. Lower heat and cook until peas are tender, about 25 minutes. Combine lime juice, vinegar, and salt in a mixing bowl; stir until salt dissolves. Add mustard, then pour in oil gradually whisking until emulsified; combine with warm beans. When beans have cooled to room temperature, toss with vegetables. Season to taste with black pepper. Serve bean salad on top of radicchio leaves and frisee. More great recipes like this one can be found at: Jennifer Hessmer's Healthy Recipes http://www.jenniferhessmer.com/cgi-bin/recipes/recipe.cgi [ Print This Recipe ] [ Email Recipe To A Friend ] [ Back to Recipe ]