BABI'S BEAN SALAD

Babi's Bean Salad image

This recipe was actually a bit of a fluke, the result of what my sister had in her refrigerator when I went to visit. The bottom line is that the ingredients of this salad blended together into a heavenly combination that was devoured immediately! Hope you enjoy it!

Provided by Cosmas Bisticas

Categories Bean Salads

Time 15h10m

Yield 6

Number Of Ingredients 14

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Ingredients

1 ½ cups dried black-eyed peas, soaked overnight
⅓ cup chopped celery, with leaves
1 ½ cups shredded carrot
¾ cup chopped fresh parsley
½ cup chopped white onion
⅛ cup chopped fresh mint
¼ cup olive oil
2 oranges, juiced
½ lemon, juiced
1 garlic clove, pressed
½ teaspoon ground coriander
½ teaspoon salt
⅛ teaspoon freshly ground black pepper
1 teaspoon brown sugar

Steps:

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.

Nutrition Facts : Calories 273.1 calories, Carbohydrate 38.2 g, Fat 9.8 g, Fiber 7.6 g, Protein 11.2 g, SaturatedFat 1.4 g, Sodium 230.5 mg, Sugar 10.9 g