Recipe Name: Black-Eyed Pea Salad
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
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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
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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.
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