Recipe: Black-Eyed Pea Salad
Prep Time:
10 minutes
Cooking Time:
40 minutes
Yields:
6 servings
Ingredients:
1 cup black-eyed peas
3 cups water
1 tablespoon whole grain mustard
Juice of 1 lime
1 tablespoon apple cider vinegar
1/2 teaspoon sea salt or more to taste
1/4 cup olive oil
1/4 cup sun-dried tomatoes
1/2 bunch parsley
3 cups water
1 tablespoon whole grain mustard
Juice of 1 lime
1 tablespoon apple cider vinegar
1/2 teaspoon sea salt or more to taste
1/4 cup olive oil
1/4 cup sun-dried tomatoes
1/2 bunch parsley
Directions:
- Rinse and drain beans.
- Add beans and water into a pressure cooker and bring to pressure. Cook for 30 minutes.
- If cooking in a pot, bring to a boil, lower to a simmer, and cook until soft for about 1 hour.
- Drain beans.
- The dressing: whisk together mustard, lime juice, vinegar, salt and oil in a bowl.
- In a large bowl combine beans, sun-dried tomatoes and parsley.
- Pour dressing over salad and mix well.
